Photo: Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms Recipe
Ingredients
- Salt
- 1 1/4 cups farro, pearled
- 1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes
- About 1/3 cup EVOO, plus extra for serving
- 2 tablespoons chopped fresh thyme
- Freshly ground black pepper
- 3 to 4 cloves garlic, finely chopped
- 2 shallots, chopped
- 1 bundle thin asparagus trimmed and sliced on an angle
- 1 small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped
- Freshly grated nutmeg
- 1/3 cup dry sherry or Marsala
- 1/2 cup chopped hazelnuts
- Lemon juice, for serving
- Sherry vinegar, optional
Directions
Preheat the oven to 450 degrees F.
Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme. Roast to deeply fragrant and brown. Season with salt and pepper.
While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes. Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry.
Toast the nuts in a small skillet until browned and fragrant.
Drain the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it. If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By er1019
Michigan
on April 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love farro, kale, mushrooms, asparagus and hazelnuts, so this should have been an amazing dish! But it wasn't. It was bland, even with the crunch of the nuts and tons of extra seasonings. Add to that the cost of these ingredients... and I was very disappointed.
By lov2bake
Chester, VA
on January 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this tonight for dinner for my husband and myself. It was so.. good! I had never had farro before and we both really loved it. We try to eat a more low cal meal during the week and splurge over the weekend. The mushrooms really do shrink up, so use extra if you are a mushroom lover. Also, I found a great trick online today for getting the skins off hazelnuts. You boil them with baking soda for 3 minutes. 1/2 c nuts, 1 1/2 c water, 2tsp baking soda. boil 3 minutes. Then run nuts under cold water, rubbing the nut until the skin slides off. Dry on a dish towel and then bake at 350 for 10 minutes to toast.
By Grandma Bell
Orlando FL
on January 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is my first dish using grains other than rice. It was pretty good, and also filling. We like our food a little spicier, so we added hot sauce. I will make it again, but will make changes. I suggest making it according to the recipe, and then, make changes according to your personal liking. I wasn't crazy about the nutmeg, so I'll leave that out the next time, and I will replace the shallots with onion, and maybe add a few Thai peppers. This is a dish that can be very versatile, and some ingredients could be easily substituted if you don't have the specific ingredients that are called for. The hazelnuts were very good and added interesting texture. A good introductory dish to healthy alternatives!
Read all 4 reviews