Hearty Holidays

A RED beet farro risotto with collard GREEN ribbons makes for a very festive, colorful, healthy, holiday meal! Here is the recipe:

Ingredients:

250g (9oz) farro -- I use the Trader Joe's 10 minute farro

3 medium-sized red beets

6 leaves of collard greens

1 pascilla pepper

2 green onions

1 yellow onion

4-6 cloves garlic to taste

2 tbsp butter

2 tbsp olive oil

handful of feta cheese

1 lemon

salt and pepper to taste

Peel and dice the beets. To avoid staining my chopping board, I covered it with a thick plastic disposable bag. Dice the yellow onion, mince the garlic, and zest the lemon. Brown the garlic and onion in the olive oil on medium for 2 mins. Add in the beets, lemon zest, and farro and cook for another 2 minutes. Add 3 cups of water, salt, and pepper, and bring up to a boil. Once boiling, heat covered on low for 10 minutes or until most of the water is absorbed. In the mean time, dice the pepper, and chop the green onion keeping the white parts separate. Cut off the stems of the greens, roll the leaves, and finely chop into long ribbons. After the farro is cooked, add in the peppers, greens, white parts of the onions, and butter. Add more salt and pepper to taste. Cook for another 3-5 minutes. Top with the feta, juice of half of the lemon, and green onions. Enjoy!