Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

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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.

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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.

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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!

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Good. Earthy flavor. Would also make a nice side dish for a beef or pork roast.