In light of the frigid temperatures outside I wanted to start your week off with a hearty and soul warming recipe that could come together in one pan.
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There is a beautiful simplicity to this dish while still being incredibly nourishing and complex in flavor.
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I absolutely love mushrooms, especially when cooked down alongside bright greens and a hearty grain.
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I know you will fall in love with this dish as much as I have! Enjoy!
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*this recipe was inspired by Eating Well.
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Ingredients
1.5 cups farro, measured uncooked
3 tbsp ghee/ vegan butter/ olive oil
2 large shallots
1 bunch kale, stems and greens separated
16 oz shiitake mushrooms ( about 2.5 cups)
1 3/4 cups broth
1 tbsp chickpea or light miso
1/2 cup shredded vegan parmesan or cheese of choice
Salt / pepper to taste
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Cook the farro according to package instructions. When cooked drain and set aside.
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Dice the shallots. Chop both the stems of the greens and the actual greens and keep them separated.
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In a large skillet heat the ghee/vegan butter over medium heat. Sauté the shallots for 3-4 minutes. Stir in the green stems.
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Add the shiitake mushrooms and sauté 3-4 minutes. Stir in the chopped greens and sauté until tender and bright green, about 3 minutes.
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Scoop out half the skillet vegetable mixture into a bowl. Keep close.
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Add the farro, broth, and miso into large skillet. Bring the mix to a simmer and continue to simmer until the liquid has evaporated and farro is super creamy, about 10-12 minutes.
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Stir in the cheese and add salt and pepper to taste.
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Top with the reserved vegetables and serve!
