farro with kale, white beans, & mushrooms
Y'all all know I've been on a big farro kick lately? It's delicious. If you don't believe me, check out my farro with roasted veggies recipe. You'll L-O-V-E- it.
I've also been on a big vegetarian kick lately, too. I've been pretty lazy over the last couple of weeks. With the Man Friend working out of town most of this month, I figured it was a great opportunity to get myself in gear by focusing on working out more and eating better. Don't believe me? Chomp on this delicious kale and butternut squash stack. You'll L-O-V-E- it, too.
This dish is ahhhh-mazing. It's really quick, relatively hands-off meal. If you have carnivores in your family, serve it with a simply grilled chicken.
farro with kale, white beans, and mushrooms
adapted from gimme some oven
prep time: 20 minutes | cook time: 45 minutes
experience level: easy peasy | specialty: vegetarian
- 1 cup farro, uncooked
- 3 1/2 cups reduced sodium chicken or vegetable broth
- 1 bay leaf
- 2/3 cup parmesan cheese, freshly grated
- 15 ounce can reduced sodium cannellini beans (or other white bean), drained and rinsed
- 4 heaping cups kale, chopped small
- 1 tbsp olive oil, divided
- 10 ounces baby Bella mushrooms, sliced thin
- 1/3 cups shallots or yellow onion, sliced thin
- 4 tsp garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Mist a medium Dutch oven with nonstick cooking spray. Add farro, broth, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, stirring occasionally to prevent sticking. The farro puffs up to about twice its size and will have the texture of al dente pasta.
Once the farro is cooked, discard the bay leaf. Stir in the Parmesan cheese, beans, and kale. Pop a lid on the farro and set aside. The kale will not soften at first but trust me - there is a method to my madness.
Preheat oven to 225° Fahrenheit. Additionally, heat 1 tsp olive oil in a medium skillet over medium-high heat; add mushrooms to the hot skillet. Cook them until they're softened. The mushrooms will start to "sweat," which means they're releasing water content. Drain off the liquid and increase the heat. Sear the mushrooms until they're golden and starting to crisp. Transfer to a small plate.
Using the same skillet, heat the remaining olive oil and add the shallots/onions. Cook until softened and golden. Add the garlic and cook until fragrant.
Add the mushrooms and shallot/garlic mixture to the farro. Season with salt and pepper, stirring carefully. Replace the lid and place in the over for 10-15 minutes. This will cook the kale without making it soggy.
Remove from oven and spoon into bowls. Sprinkle with Parmesan cheese and fresh ground pepper. Try not to eat the whole pot.
