Italian Farro with Kale and Mushrooms
The nutty-flavored grain has a hearty, chewy texture.
“Farro is a traditional Italian nutty grain with more protein and fiber than quinoa,” says San Francisco-based chef Lynda Marren of Just Add Salt. “It is similar to barley and lentils in that it absorbs flavors and spices from the ingredients with which it’s cooked.”
This recipe is part of our meal prep series. For the full plan click here.
- 3 tablespoons olive oil, divided
- ½ cup whole grain farro
- 2 thyme sprigs, tied together in a bunch
- 1 ½ cups chicken or vegetable stock
- ¼ yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 cups baby portobello or cremini mushrooms, sliced
- 1 garlic clove, minced
- 2 cups Tuscan kale, mandolined
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup Greek yogurt
- ¼ cup toasted almonds
- 1 six-minute egg
In a medium pot, warm one tablespoon of olive oil over medium heat. Add farro and sauté until toasted, about five minutes.
Add thyme and chicken stock; bring to a gentle boil and stir for one minute. Reduce heat to low and simmer, covered, for 25 minutes.
Meanwhile, add one tablespoon of olive oil to a large pan and sauté onion over low heat for four to five minutes, until translucent. Add the carrots and continue cooking for three more minutes. Transfer carrots and onions to a large bowl.
Add the mushrooms to the large pan and cook on medium heat for five to eight minutes, until tender. When cooked, transfer to the bowl with the onions and carrots. Using the same pan, add remaining tablespoon of olive oil, garlic, and kale and cook for about two minutes, until soft, then transfer kale mixture to the bowl with the vegetables.
Remove thyme from farro and discard. Once all moisture is absorbed, remove from heat and season with salt and pepper. Place farro and veggies in an airtight container and store in the fridge.
Warm farro and veggies in the microwave for 90 seconds. Top with Greek yogurt, toasted almonds, or six-minute egg as desired.