Description
This recipe for Asiago White Beans with Farro, Kale, and Tomatoes is a healthy one-pot recipe that can be made in the rice cooker!
Ingredients
Scale
- 1/2 cup uncooked farro (usually found in the health foods or dry rice and beans section of the grocery store)
- 1 1/2 cups vegetable or chicken broth
- 1 cup canned white beans, rinsed and drained
- 1 cup halved grape tomatoes
- 2 cups baby kale or spinach
- 1/2 cup Asiago or Parmesan cheese
- 1 cup tomato sauce (I am loving DeLallo Tomato Basil – no added sugar!)
- salt and pepper to taste
Instructions
- Place the farro in a rice cooker with the broth. Start the rice cooker, or if you don’t have a rice cooker, just cook it in a small pan on the stove according to package directions. (Farro takes a minimum of 30 minutes to cook so I always use the brown rice setting on the rice cooker. Soaking it overnight does speed up the cook time, but I never think ahead to do that and it always turns out just fine as long as you cook it long enough to be soft and chewy.)
- Add the white beans, grape tomatoes, kale, Asiago, and tomato sauce directly into the rice cooker or the pot on the stove. Stir it all up, season with additional salt and pepper and maybe a snip of fresh herbs, and you’re done.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: American
Keywords: white beans, asiago cheese, farro recipe