Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

Name: Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 bundle thin asparagus trimmed and sliced on an angle; 6 servings Freshly ground black pepper; 79 milliliters dry sherry or Marsala; 79 milliliters About EVOO, plus extra for serving; 296 milliliters farro, pearled; 2 Tbsps chopped fresh thyme; 3 cloves garlic, finely chopped; 118 milliliters chopped hazelnuts; 1 small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped; 6 servings Lemon juice, for serving; 680 grams mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes; 6 servings Freshly grated nutmeg; 6 servings Salt; 2 shallots, chopped; 6 servings Sherry vinegar, optional

Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms is a vegan side dish. This recipe makes 6 servings with 396 calories, 9g of protein, and 20g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have shallots, farro, sherry, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.

Ingredients you will need

Farro

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Thyme

Extra Virgin Olive Oil

While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat.

Ingredients you will need

Mushrooms

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Oven

Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes.

Ingredients you will need

Asparagus

Shallot

Garlic

Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry.

Ingredients you will need

Salt And Pepper

Nutmeg

Sherry

Kale

Toast the nuts in a small skillet until browned and fragrant.

Ingredients you will need

Toast

Nuts

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Frying Pan

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.

Ingredients you will need

Vegetable

Mushrooms

Farro

Nuts

Equipment you will use

Microwave

Frying Pan

Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.

Ingredients you will need

Lemon Juice

Vegetable

Mushrooms

Farro

Nuts

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.

Ingredients you will need

Sherry Vinegar