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about 9 hours ago

Farro Pilaf with Mushrooms

Farro Pilaf with Mushrooms

Recipe Details

Author Bri Beaudoin
Prep Time 15 minutes
Cook Time 15 minutes

Summary

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.

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

Ingredients

  • 3 tablespoons extra-virgin olive oil (divided)
  • 2 large (about 1 cup) shallots (minced)
  • 4 cloves garlic (minced)
  • 1 cup farro (pearled (or semi-pearled or whole))
  • 2 cups vegetable broth (more if needed)
  • 2 cups shiitake mushrooms (sliced)
  • 1/2 teaspoon fine sea salt (divided)
  • to taste black pepper
  • 2 cups kale (thinly sliced, destemmed)
  • 1 tablespoon fresh lemon juice
  • 2 cans (15 oz/14 fl oz/398 ml) cannellini beans (rinsed and drained)
  • 1/2 cup toasted unsalted almonds (roughly chopped)
  • 1/4 cup sundried tomatoes (thinly sliced, packed in oil, drained)
  • 1/3 cup flat-leaf parsley (chopped)
  • 1/2 cup feta (crumbled (vegan, if needed))
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