IHealthy Farro with Sauteed Kale and Barbecue Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 c Bob's Red Mill Farro
  • 3 c water (can sub vegetable stock for more flavor)
  • 20 shrimp, peeled and deveined
  • 2 c kale, chopped
  • ½ onion chopped
  • 2 cloves garlic, minced
  • 2 tbs extra virgin olive oil
  • Barbecue Sauce
  • ¾ organic ketchup
  • 3 tsp brown sugar
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (add more if you like it spicy)
  • 1 tsp red wine vinegar
  • 3 dashes worcestershire sauce
  • 1 tbs water
Instructions
  1. Rinse the farro in a colander. Place it in a pot with water and bring to a boil. Reduce to medium low then cover for 30 minutes. Drain any excess and set aside.
  2. In a large saute pan, combine evoo, garlic, onions and kale. Saute on medium for 5-7 minutes or until kale is just wilted. Remove from the pan and set aside.
  3. To make the barbecue sauce, place all of the ingredients, from the ketchup to the water in a small pot and simmer on low for 10 minutes, stirring occasionally.
  4. Season shrimp with salt and pepper. Coat the same saute pan with a little bit of evoo on medium heat. Place shrimp in pan, and cook on medium for about 90 seconds per side. They will let you know when you need to flip them because they will curl up a bit and turn pink.
  5. Once shrimp is cooked, brush with barbecue sauce.
  6. To serve, plate kale, then the farro then top with shrimp. Serve warm and enjoy immediately.
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/08/13/healthy-farro-with-sauteed-kale-and-barbecue-shrimp/