Mushroom Farro and kale salad with dried cranberries
Farro has a nuttier flavor and slightly chewier texture than rice, but cooked with mushrooms and wine it produces a dish similar to Italian risotto in this customizable meal that was previously featured in 2017.
Smarts: Pre-cooking the farro saves time on a busy weeknight without sacrificing flavor - the farro will absorb the cooking liquid even in a short cooking time.
- Nuts, pecans - 1/3 cup, chopped
- Vinegar, balsamic - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Kale, baby - 5 oz
- Cranberries, dried - 1/4 cup
- Cheese, goat (opt) - 3 oz, crumbled (sub feta)
- Farro, pearled and uncooked - 1 cup
- Shallots - 2 bulbs, diced
- Mushrooms, cremini or brown - 8 oz, sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Wine, white - 1/4 cup (sub stock)
- Stock, any type - 1/4 cup
- Heavy cream - 1/4 cup (sub half and half or milk, but sauce will be less creamy)
- Farro -Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Pecans / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Toast pecans - You can leave the pecans raw for the salad or, if you prefer, toast them in a dry skillet over medium heat until fragrant. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)
- Whisk vinegar, mustard, and honey together in a large mixing bowl. Add olive oil while whisking. Top with pecans, kale, cranberries, and crumbled goat cheese (if using). Wait to toss it all together until just before serving. Set salad aside while preparing farro.
- Heat a saute pan or skillet over medium heat. Add cooking oil and then mushrooms to heated oil. Saute until mushrooms are golden brown, ~5 minutes. Add shallots, thyme, and a pinch of salt. Saute until shallots are fragrant, ~2 minutes more.
- Add farro, wine, stock, and heavy cream to mushrooms and stir to combine. Simmer farro, stirring frequently, until most of the liquids are absorbed and farro is creamy and smooth, 4 to 5 minutes. Taste and season with some salt and pepper if needed.
- Toss salad just before serving.
- Serve farro with salad on the side. Enjoy!
This meal has 27 reviews
Family loved the mushroom sauce on chicken. Need to make cream of mushroom soup from scratch. We didn't make the salad, used greens we already had ready.
Fine for a lunch, but decided to add the baby kale to the farro to easily add some greens to the mix. I also cooked up some garlic with the shallots. We ended up making the salad for a different dinner, which was good. Overall, this was fine and came together quickly, but nothing that made me say "wow".
The almond flour didn’t stick to the chicken terribly well, but the pan sauce with the chicken was delicious! I might try cooking the chicken without the coating next time, and maybe make extra so I know I’ll have leftovers.
I thought this was good but will say that I added a Tbsp of Dijon to the pan sauce along with a little cornstarch to thicken the sauce a bit. If there were a starch of some sort to serve with the sauce I wouldn’t have minded it being thinner but since it was essentially just for the chicken I wanted to thicken it up.
I didn't dredge the chicken and I made carrots instead of salad. The chicken and sauce were AMAZING. My husband would have like potatoes with it. I will make this again.
Restaurant quality! It was delicious. Added rice on the side per suggestions. Subbed walnuts for pecans and spinach for kale. Also used 1% milk and the sauce was delicious.