Farro with Shiitake Mushrooms and Kale

Recipe Courtesy of Minerva from Much Ado About Food and Mamavation


Shiitake mushrooms paired with kale for its inherent earthiness and cooked with farro for a very rustic dish.

Yields 4 servings


1 cup chicken broth
2 cups green kale, finely chopped
2 cups cooked farro (1 cup uncooked)
1/4 tsp white pepper
1 cup Shiitake mushrooms, sliced
1 Tbsp unsalted butter
1/2 tsp rubbed sage
1 small sprig rosemary, dried


In a medium saucepan, bring chicken broth to a boil on medium high heat. Once boiling, add chopped kale and cook for approximately 4 minutes. Turn to medium low heat, add farro and white pepper. Cook for 10-15 minutes to the desired doneness of your kale.

Add butter and mushrooms. Stir until mushrooms are well coated in the butter and a creamy texture is achieved. Add rubbed sage and rosemary. Turn off heat and stir until herbs are well incorporated.

Serve and enjoy!


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