Mushroom Farro
and kale salad with dried cranberries

Name: Mushroom Farro
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Farro, pearled and uncooked; 2 bulbs Shallots, diced; 8 oz Mushrooms, cremini or brown, sliced (look for pre-sliced); 1 can Beans, cannellini or other white (14 oz / 397 g can), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 tsp Thyme, dried; 1/4 cup Wine, white (sub stock); 1/4 cup Stock, any type; 1/4 cup Heavy cream (sub half and half or milk, but sauce will be less creamy); 1/3 cup Nuts, pecans, chopped; 2 tsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive; 5 oz Baby kale; 1/4 cup Cranberries, dried; 3 oz Cheese, goat (opt), crumbled (sub feta)

Active: 45 Total: 45

Original GF Paleo Vegetarian

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. It's a sophisticated dinner party option, but still easy enough for a weeknight.
Smarts: Cooking the farro ahead saves time without sacrificing flavor - the farro will absorb the cooking liquid even with a short cooking time.

Proteins

Beans, white/cannellini

Cuisines

American - Southern

Ingredients

Metric

Servings:

Mushroom Farro:

Farro, pearled and uncooked - 1 cup
Shallots - 2 bulbs , diced
Mushrooms, cremini or brown - 8 oz , sliced (look for pre-sliced)
Beans, cannellini or other white (14 oz / 397 g can) - 1 can , drained and rinsed
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)

Kale and Cranberry Salad:

Nuts, pecans - 1/3 cup , chopped
Vinegar, balsamic - 2 tsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp
Baby kale - 5 oz
Cranberries, dried - 1/4 cup
Cheese, goat (opt) - 3 oz , crumbled (sub feta)

Prep

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)
Beans - Drain and rinse.

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Make

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. Add beans and stir to combine. Taste and season with some salt and pepper if needed.
Toss salad just before serving.
Serve farro with salad on the side. Enjoy!

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