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Place farro and water in small bowl; soak 30 minutes. Drain, reserving 1 cup of the soaking liquid.
Melt butter in medium saucepan on medium-high heat. Add squash, onion, garlic, salt and rosemary; cook and stir until vegetables are softened, about 10 minutes. Add farro; cook and stir 2 minutes. Add 1/4 cup of the wine; cook and stir occasionally until liquid is absorbed.
Stirring constantly, add remaining 3/4 cup wine, reserved soaking liquid and bean stock, 1/2 cup at a time, until liquid is absorbed by farro after each addition. Stir in kale. Sprinkle with toasted pine nuts.