Recipe for Kale, Farro and Griddled Mushrooms

Prep Instructions

  • Yield: 10 (1/2 cup) servings                                     

  • Cooking Time: 40 minutes  

  • Prep Time: 10 minutes                                            

  • Total Time: 50 minutes  

Recipe Ingredients

1 cup who grain farro, dry, 2 cups water, 4 cups kale, stems removed, cut into bite-sized and steamed, 1 tablespoon olive oil, 2 cups cremini mushrooms, sliced, 1/3 cup shallots, chopped, 2-3 cloves garlic, minced, 1 tablespoon rosemary, 1/4 cup sundried tomatoes, chopped, 1/8 teaspoon ground black pepper, pinch nutmeg, 3/4 cup low sodium chicken broth , 2 tablespoons lemon juice, 1/4 cup fresh basil, shredded, 1 1/2 teaspoons Parmesan cheese, grated

Cooking Instructions

Follow the prep technique next to each ingredient.   Place farro with water in a medium pot, bring to a boil, cover with a lid and simmer for 30 to 40 minutes or until farro is tender. Drain and set aside. Steam kale, and shock in cold water to keep its color. Set aside.   In a sauté pan add olive oil, sauté the mushrooms, add shallots, garlic, sundried tomatoes and rosemary. Carefully pour the chicken broth, pepper and nutmeg; reduce to almost dried. Then add the lemon juice, the cooked farro, steamed kale and fresh basil.   Serve with parmesan cheese on the side. 

Category Tags

Appetizers and Sides, Diabetes-friendly, Low carbohydrate / low sugar, Low cholesterol, Low fat / low saturated fat, Low sodium, Peanut-free, Tree nut-free, Whole grain

Nutritional Data

  • Calories: 99.95
  • Fat: 1.62 grams
  • Saturated Fat: 0.30 gram
  • Cholesterol: 0.59 milligram
  • Sodium: 43.04 milligrams
  • Carbohydrates: 18.26 grams
  • Fiber: 2.33 grams
  • Sugars: 1.67 grams
  • Protein: 4.46 grams

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