This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients. Semi-pearled farro usually cooks in 15 to 25 minutes, and it’s very forgiving—it won’t get mushy when overcooked.
- 1/3 oz. dried porcini mushrooms
- 1 Tbs. olive oil
- 1 cup semi-pearled farro
- 1 shallot, finely chopped (1/2 cup)
- 1/2 cup white wine
- 1 1/2 cups low-sodium vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/8 tsp. red pepper flakes
- 1 6-oz. bunch kale, torn into bite-sized pieces (2 cups, packed)
- 1/4 cup (4 Tbs.) sliced toasted almonds, optional
- 2 tsp. chopped fresh thyme, optional
Grind porcini mushrooms in food processor until they’re the texture of coarse sand. Set aside.
Heat oil in medium saucepan over medium heat. Add farro and shallot, and sauté 3 minutes. Add wine and cook 2 minutes, or until reduced by half.
Stir in ground mushrooms, broth, salt, black pepper, and red pepper. Cover, and bring to a boil, then reduce heat to low and simmer 20 minutes.
Add kale on top of farro mixture, but do not stir in. Cover, increase heat to medium-low, and simmer 10 minutes.
Stir kale into farro, and taste for doneness. (Farro may need 3 to 5 minutes more cooking time but should still retain a pleasant chew.) Garnish each serving with 1 Tbs. toasted almonds and ½ tsp. thyme (if using).
- Calories: 249
- Carbohydrate Content: 43 g
- Fat Content: 5 g
- Fiber Content: 8 g
- Protein Content: 9 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 316 mg
- Sugar Content: 3 g