Heat oil in saucepan over medium high heat. Add carrot, celery, and onion. Cook 3 to 5 min or until veggies are brown. Add farro and stir to coat grains with oil. Pour in broth and bring to simmer. Reduce heat to low and cover. Cook 20 min or until tender. Drain and discard veggies. Cool.

Heat oil in large skillet over medium high heat. Saute diced onion 5 to 7 min. Add kale and cook 5 to 7 min or until just wilted. Reduce heat to med and stir in garlic and pepper. Cook 1 minute, then add farro and saute 3 5 minutes or until warmed through. Remove from heat and add cranberries and pine nuts. Season with salt and pepper.

Per 1 cup serving: 329 cal, 10 g protein, 13 gm total fat, 1 gm sat, 49 carbs, 0 gm cholesterol, 370 mg sodium, 6 gm fiber, 10 gm sugar