Chewy, nutty farro is folded with golden shiitake mushrooms, silky kale, creamy cannellini beans, and tangy feta, lifted by bright lemon and sun-dried tomatoes for umami-rich depth. A hearty, protein-packed dish that eats beautifully warm or cold in just 30 minutes.
Cook farro: In a medium pot, heat 1 tablespoon olive oil over medium heat. Add minced shallots and garlic; cook, stirring frequently, until translucent, 2 to 3 minutes. Add farro and vegetable broth; stir, cover with the lid slightly ajar, bring to a boil, then reduce to a simmer. Cook until farro is tender, about 10 minutes. Drain the farro, reserving the cooking liquid.
Cook mushrooms: Meanwhile, heat 1 tablespoon olive oil in a non-stick skillet over medium-high. Add sliced shiitake mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes. Season with 1/4 teaspoon fine sea salt and black pepper to taste.
Toss kale: In a large serving bowl, combine kale with the remaining 1 tablespoon olive oil and lemon juice. Massage with your hands until the leaves are well coated and slightly softened.
Finish and serve: To the bowl, add cooked farro, cooked mushrooms, cannellini beans, almonds, sundried tomatoes, parsley, remaining 1/4 teaspoon fine sea salt, and about 1/2 cup reserved cooking liquid. Toss to combine; season with pepper (and more salt) to taste. Sprinkle feta over top and serve warm or cold.