There’s something magical about a meal that comes together in one pot, less fuss, more flavor, and way fewer dishes to wash. My One-Pot Beef, Kale & Farro Pilaf is exactly that kind of dish. It’s hearty, packed with nutrients, and tastes even better the next day. The farro soaks up all the savory goodness from the beef and broth, while the kale adds just the right amount of earthy freshness. Trust me, after one bite, this will become your go-to weeknight dinner.
Why You’ll Love One-Pot Beef, Kale & Farro Pilaf
This dish is my secret weapon for busy nights; it’s the kind of meal that makes you feel like you’ve got life figured out. Here’s why I’m obsessed (and you will be too):
- One pot = zero stress: From browning the beef to simmering the farro, everything happens in one pot. Fewer dishes mean more time to enjoy your meal (or finally tackle that Netflix queue).
- Nutrient-packed goodness: Farro’s chewy texture and nutty flavor make it way more exciting than rice, while kale sneaks in those vitamins when you’re not looking. The beef? Pure protein power.
- Meal prep magic: The flavors deepen overnight, so leftovers taste even better. I’ve been known to eat it cold straight from the fridge, no shame!
- Customizable to your taste: Swap in mushrooms for beef, add a sprinkle of Parmesan, or kick up the heat with red pepper flakes. This recipe loves to play.
Ingredients for One-Pot Beef, Kale & Farro Pilaf
Grab these simple ingredients; most are probably already in your kitchen! The key here is prepping everything before you start (trust me, it makes the cooking process smoother). Here’s what you’ll need:
- For the base: 1 lb ground beef (I like 85/15 for flavor), 1 onion (diced small so it melts into the dish), and 2 garlic cloves (minced finely, no one wants a big chunk of raw garlic!).
- The hearty stuff: 1 cup farro (rinsed well to remove any bitterness, this step is non-negotiable!) and 2 cups kale (chopped into bite-sized pieces; ribs removed if they’re too tough).
- Flavor boosters: 3 cups beef broth (homemade if you’re fancy, boxed if you’re practical), 1 tsp salt, ½ tsp black pepper, and 1 tbsp olive oil (for that first golden sauté).
Equipment Needed
You’ll just need two trusty tools for this recipe: a large pot (I use my 5-quart Dutch oven) and a wooden spoon, the perfect combo for stirring without scratching. That’s it! Now let’s get cooking.
How to Make One-Pot Beef, Kale & Farro Pilaf
Okay, let’s dive into the good stuff, the actual cooking! This is where the magic happens, turning simple ingredients into a meal that’ll have everyone asking for seconds. Follow these steps, and you’ll have dinner on the table in no time.
Step 1: Sauté Aromatics
First, heat that olive oil in your pot over medium heat. Toss in the diced onion and minced garlic, listen for that satisfying sizzle! Cook them for about 3 minutes, stirring often, until they’re soft and fragrant. This is your flavor foundation, so don’t rush it. You’ll know it’s ready when the onions turn translucent and smell sweet.
Step 2: Brown the Beef
Now, add the ground beef to the pot. Break it up with your wooden spoon. I like to pretend I’m a sculptor creating little beef crumbles. Cook until it’s nicely browned and no pink remains, about 5-7 minutes. Pro tip: If there’s excess fat, you can drain a bit off, but leave some for flavor!
Step 3: Add Farro and Kale
Here’s where it all comes together! Stir in your rinsed farro (remember, rinsed!), chopped kale, beef broth, salt, and pepper. Give everything a good mix so the flavors start mingling. The kale will look like a lot at first, but don’t worry, it wilts down beautifully.
Step 4: Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 25 minutes. This is when the farro works its magic, soaking up all that delicious broth while staying perfectly chewy. Resist the urge to peek too often, trust the process!
Step 5: Rest and Serve
When the farro is tender and the liquid’s absorbed, take the pot off the heat. Let it sit covered for 5 minutes; this helps everything settle and makes serving easier. Then dig in! The pilaf should be hearty, slightly creamy, and packed with flavor in every bite.
Tips for Perfect One-Pot Beef, Kale & Farro Pilaf
After making this dish countless times (and tweaking it after every “oops!” moment), here are my foolproof tips:
- Rinse that farro! It removes bitterness and keeps the texture perfect. I learned this the hard way after one gritty batch.
- Broth too thick? Add ¼ cup of water if the farro needs more cooking time. Too soupy? Remove the lid and simmer 2 extra minutes.
- Taste as you go, especially at the end. Sometimes I add an extra pinch of salt or a squeeze of lemon to brighten it up.
Variations
This recipe loves to play dress-up! Swap beef for mushrooms (portobellos are my favorite) and use vegetable broth for a meatless version. Feeling adventurous? Try adding sun-dried tomatoes or a splash of balsamic vinegar at the end, game changers!
Serving Suggestions
This pilaf stands strong on its own, but I love pairing it with crusty bread to soak up every last bit. A simple side salad with lemon vinaigrette cuts through the richness perfectly, my go-to move for weeknight dinners that feel fancy with zero effort.
Storage & Reheating
This pilaf keeps like a dream! Store leftovers in an airtight container; they’ll stay fresh for 3 days in the fridge. When reheating, add a splash of broth or water to bring back that perfect texture. The microwave works fine, but I prefer gently warming it on the stove while stirring. Bonus? The flavors get even better overnight!
Nutritional Information
Here’s the scoop on what’s in each hearty serving (and yes, these are estimates; your exact amounts may vary depending on brands and tweaks): about 450 calories, 30g protein, and 6g fiber to keep you full. It’s packed with iron from the beef and kale, plus a solid dose of vitamins A and C. Remember, nutrition labels differ, so take this as a friendly guideline, not gospel!
FAQ
Got questions? I’ve got answers! Here are the ones I get asked most about this recipe:
- Can I use quinoa instead of farro? Absolutely! Just reduce the cooking time to about 15 minutes. Quinoa cooks faster, so keep an eye on it.
- How to make it vegetarian? Easy, swap beef for mushrooms (portobellos add great meatiness) and use vegetable broth. I’ve even used lentils with great success!
- My farro is still crunchy, help! No worries! Just add ¼ cup more broth and simmer 5 extra minutes. Farro can be stubborn sometimes.
- Can I freeze leftovers? You bet! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
If you are looking for more inspiration for one-pot meals, check out recipesloop.com for great ideas.
For more delicious main meals on our site, feel free to browse our collection. If you enjoy beef dishes, you might also like our one-pot beef mushroom wild rice soup.
One-Pot Beef, Kale & Farro Pilaf
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
- Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon.
- Stir in the farro, kale, beef broth, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the liquid is absorbed.
- Remove from heat and let stand for 5 minutes before serving.
Notes
