Warm Farro Pilaf with Dried Cranberries & Kale

It's November and the beginning of holiday season. I can't believe that the stores here started selling Christmas trees from early October. From my experience, it is better to buy them when you see them in the stores even if it is ridiculously early in the season because by the time you are mentally ready for the holidays, all the stores will be out of holiday stuff and you will have nothing to decorate the house (true story -- from about 2 years ago). So now-a-days I go shopping with an open mind, hopefully I'll find a great deal on summer patio set in the middle of winter -- you never know ;-)
Holiday season also means lots of parties and food. I pulled out my old magazines and bookmarked quite a few recipes for this time of the year -- some festive and some seasonal -- all perfect to entertain for the holidays. So my self imposed theme for 'Cooking from Cookbook Challenge' for November & December will be holiday/ seasonal specials.
Most of the recipes I tried are from Vegetarian Times magazine (VT mag) that I have been subscribing for the past 9+ years, so you know I have a boat load of them in the basement. Even though it is much easier to look for a recipe online, it is totally different experience leafing through a book and looking at the food photos.
Today's recipe is from VT mag and I loved how simple and easy it is to make with just few ingredients. It is hearty and filling and makes for a great main course when served with some light side dishes.
Ingredients: For the Farro:
Farro - 1¼cups Onion - ½ small
Carrot - 1 medium, cut in half
Salt - to taste
For the Salad:
Onion - 1 small, diced Kale - 4 cups, chopped Garlic - 2 cloves, finely minced
Red Pepper Flakes - ¼tsp
Dried Cranberries - ½cup
Toasted Almonds/ Pine nuts - ½cup
Salt & Pepper - to taste
Method:

• To make Farro: Heat 1tbsp oil in a saucepan over medium-high heat. Add carrot and onion, cook for 3~5 minutes or until the veggies start to brown.
• Add farro and stir to coat the grains with oil. 
• Pour in 4cups of water or vegetable stock and bring the mixture to a simmer. Reduce heat to low and cover the pan. Cook for 20 minutes or until farro is just tender, drain. Discard carrot and onion. Cool Farro.
• To make Pilaf: Heat 2tbsp olive oil in a large skillet over medium-high heat. Saute onions and garlic for 5~7 minutes.
• Add kale, cook for 5~7 minutes or until just wilted. Stir in red pepper flakes and salt & pepper, cook for 1 minute. 
• Then add cooked Farro and cook for 3~5 minutes or until warmed through.
• Remove from heat and stir in dried cranberries and almonds/ pine nuts. Serve Warm.

Linking this to Valli's 'Cooking from Cookbook Challenge: November -- Week 2'.