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Sauerkraut livens up this whole-grain side with crunch, tang, and a little bit of fermentation funk. Use refrigerated, probiotic-rich sauerkraut; shelf-stable versions have been pasteurized, killing any gut-friendly bacteria. Since heat kills the good bugs in refrigerated kraut too, we stir it in after the pilaf has cooled slightly. We call for precooked farro for convenience; if you can’t find it at your grocery store, you can substitute your own cooked, leftover farro or an 8.8-ounce pouch of precooked unseasoned whole-grain brown rice.