Warm Ricotta Farro With Grilled Kale And Plums

Name: Warm Ricotta Farro With Grilled Kale And Plums
Ingredients: Ricotta Farro Pilaf; 1 cup farro grain; 2 cups water (or vegetable broth); 2 garlic cloves, smashed; 1/4 teaspoon kosher salt; 1/4 cup fresh ricotta cheese, drained; 1 1/2 tablespoon blue cheese (I use Point Reyes Blue); 1/2 teaspoon fresh thyme, finely chopped; pinch kosher salt; 3 medium plums, pitted and halved, and sliced into 8 slices per plum; 10 - 12 curly kale leaves (medium sized leaves); Vinaigrette; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon chopped fresh thyme; 1/2 teaspoon honey; 1/4 teaspoon kosher salt; 1/4 teaspoon dried pequin pepper flakes (a mild red pepper); few grinds of freshly ground pepper; 4 teaspoons extra-virgin olive oil

19 ingredients

1 steps

Ingredients

Ricotta Farro Pilaf
1 cup farro grain
2 cups water (or vegetable broth)
2 garlic cloves, smashed
1/4 teaspoon kosher salt
1/4 cup fresh ricotta cheese, drained
1 1/2 tablespoon blue cheese (I use Point Reyes Blue)
1/2 teaspoon fresh thyme, finely chopped
pinch kosher salt
3 medium plums, pitted and halved, and sliced into 8 slices per plum
10 - 12 curly kale leaves (medium sized leaves)
Vinaigrette
1 1/2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon dried pequin pepper flakes (a mild red pepper)
few grinds of freshly ground pepper
4 teaspoons extra-virgin olive oil

Directions

1

["Bring 2 cups of water to a boil. Add the garlic, salt, and dried farro. Simmer for 30 minutes or until chewy-tender. If there is any liquid left, strain it out but reserve it for thinning the pilaf if needed.", "Whisk the ricotta and blue cheese together in a small bowl. Stir in the thyme and salt. Set aside.", "Whisk the vinaigrette ingredients together in a small bowl except the olive oil. Once the salt is dissolved, continue whisking while drizzling the olive oil into the vinegar base. Correct for seasoning.", "Drizzle 1 1/2 tablespoons of the vinaigrette over the whole kale leaves. Lightly rub to ensure complete coverage.", "Heat up a dry grill pan or skillet over high heat on the stove. Add the leaves in one layer - it's okay if they're touching. \"Grill\"" them for one minute and flip. The edges should be crispy and a little charred. \""Grill\"" for an additional 30 seconds to a minute. Remove and allow to cool. Repeat until all the kale is grilled. (You can use your outside grill too