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Farro-Kraut Pilaf

Photo: Sarah Anne Ward
Active time 10 mins
Total time 10 mins
Yield

Serves 4 (serving size: about 2/3 cup)

Sauerkraut livens up this whole-grain side with crunch, tang, and a little bit of fermentation funk. Use refrigerated, probiotic-rich sauerkraut; shelf-stable versions have been pasteurized, killing any gut-friendly bacteria. Since heat kills the good bugs in refrigerated kraut too, we stir it in after the pilaf has cooled slightly. We call for precooked farro for convenience; if you can’t find it at your grocery store, you can substitute your own cooked, leftover farro or an 8.8-ounce pouch of precooked unseasoned whole-grain brown rice.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 (8-oz.) pkg. precooked farro (such as Simply Balanced)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup thinly sliced radishes
  • 1/2 cup packed refrigerated red sauerkraut

Nutrition Information

  • calories 184
  • fat 7.8 g
  • satfat 0.9 g
  • monofat 4.9 g
  • polyfat 0.7 g
  • protein 5 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 308 mg
  • calcium 14 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a large skillet over medium. Add shallots and garlic; sauté 3 minutes. Add farro, salt, and pepper; cook until lightly toasted, stirring occasionally, about 2 minutes. Remove from heat; let stand 1 minute. Stir in radishes and sauerkraut.