Photo: Sarah Anne Ward
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.
How to Make It
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.
