White Beans with Asiago, Farro, Kale and Tomatoes

• unprocessed farro (usually found in the health food or grains and legumes aisle)↗0.5 cup
• vegetable or chicken broth1.5 cup
• canned white beans, rinsed and drained↗1 cup
• grape tomatoes, halved1 cup
• young kale or spinach↗2 cup
• Asiago or Parmesan cheese↗0.5 cup
• tomato sauce (I love DeLallo Tomato Basil – no added sugar!)↗1 cup
• salt and pepper to taste

Step-by-step instructions

1. 1

   Place the farro in the rice cooker together with the broth. Turn on the rice cooker, or if you don’t have one, cook it in a small saucepan on the stove according to the package instructions. (Farro takes at least 30 minutes to cook, so I always use the “brown rice” setting on the rice cooker. Soaking overnight shortens the time, but I rarely plan ahead and it still turns out well if you cook long enough for the grains to become soft and chewy.)

2. 2

   Add the white beans, grape tomatoes, kale, Asiago and tomato sauce directly into the rice cooker or saucepan. Stir, season with additional salt and pepper and perhaps a sprig of fresh herbs — and it’s ready.