Makes 4 servings ½ cup whole farro grains
2 quarts water
1 tablespoon olive oil
1 cup sliced wild or domestic mushrooms
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4 cloves garlic, sliced paper thin
Pinch red chili flakes
1 large bunch black kale (lacinato or dinosaur kale) or other hearty green, torn into rough pieces
¼ cup chicken broth
Salt and pepper to taste
1-½ to 3 ounces fresh goat cheese (chevre)
1. In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)
2. Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1-½ to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale.
3. Add chicken broth and cooked farro; cook, turning greens several times, until wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated local artisanal cheese.
Copyright 2007, Kathy Casey Food Studios