This dish is very easy to throw together and makes for a filling dinner option. I used frozen peppers and onions and then added fresh shredded carrots rather than frozen stir-fry veggies.
12- to 16-oz. package frozen stir-fry vegetables
3 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon lime juice
2 teaspoon grated fresh ginger
1 teaspoon pure maple syrup
¼ teaspoon red pepper flakes (optional)
⅛ teaspoon ground white pepper
4 cups cooked farro
3 cups thinly sliced kale, stems removed
¼ cup sliced scallions (optional)
2 tablespoons sesame seeds, toasted (optional)
Make sure farro is cooked (according to package). In a large skillet, cook frozen vegetables and garlic over medium for 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. In a small bowl stir together ¼ cup water and the next six ingredients (through white pepper). Add farro and kale to the skillet; mix well. Stir in soy sauce mixture. Cook for 2 to 3 minutes or until the kale has wilted. Top with scallions and sesame seeds.
Recipe originally from Forks Over Knives.