Mushroom Farro with Tomatoes and Kale

5 from 1 vote

Mushroom Farro with Tomatoes and Kale

With just 10 ingredients, this mushroom farro is a simple and satisfying mix of hearty grains, cherry tomatoes and kale.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 cup pearled farro, rinsed
3 cups water
1 tablespoon olive oil
8 ounces mushrooms (cremini, baby bellas or button), sliced
2 cups halved cherry tomatoes or grape tomatoes
1 cup chopped kale
3 scallions thinly sliced, white and green parts separated
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat and simmer the farro for 12-15 minutes until the grains are tender but still chewy. Pour into a fine mesh strainer to drain the remaining water.
Heat the olive oil in a large skillet over medium high heat. Add the mushrooms. Sauté for 3-4 minutes until they start to brown.
Add the tomatoes and kale and continue cooking for 4-5 minutes until the tomatoes turn a bit juicy and the kale has wilted slightly.
Add the white parts of the scallions, garlic, salt and pepper, sautéing until fragrant, about 1 minute.
Stir in the farro and the green scallions.

Notes

You can substitute the farro with barley. Keep in mind that if you need the recipe to be gluten-free, use brown rice or wild rice. This will increase the cook time.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a skillet with olive oil on the stove or microwave them. You can also eat leftovers cold like a salad and add kale or baby spinach and a splash of vinaigrette.

Nutrition