with kale and cranberry salad
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 ((sub other dried fruit))
- Cheese, goat - 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)
- 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)
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Farro - Double if making Wednesday's meal. 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 (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 (remember to reserve half if doubled for Wednesday), wine, stock and heavy cream (if using) 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!
Great if you're looking for a heartier meal!0 Helpful
I somehow missed the part of the instructions about cooking the farro first (oops) so I ended up putting it in with the mushrooms raw. I salvaged it by adding stock till the farro was cooked. It actually turned out really well - the farro was really rich and delicious from having been cooked in stock. I might actually even do it this way again next time!0 Helpful
Very reminiscent of chicken cooked in 'cream of mushroom' sauce.0 Helpful
I liked this but my kids were less fond.0 Helpful
Came together quickly. Added garlic to the sauce. Used spinach instead of kale for the salad.0 Helpful
Be careful of salt, it can easily get extra salty... made this twice now second time with beef stock instead of chicken. Chicken stock was much better.0 Helpful