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.
There is a beautiful simplicity to this dish while still being incredibly nourishing and complex in flavor.
I absolutely love mushrooms, especially when cooked down alongside bright greens and a hearty grain.
I know you will fall in love with this dish as much as I have! Enjoy!
*this recipe was inspired by Eating Well.
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
Cook the farro according to package instructions. When cooked drain and set aside.
Dice the shallots. Chop both the stems of the greens and the actual greens and keep them separated.
In a large skillet heat the ghee/vegan butter over medium heat. Sauté the shallots for 3-4 minutes. Stir in the green stems.
Add the shiitake mushrooms and sauté 3-4 minutes. Stir in the chopped greens and sauté until tender and bright green, about 3 minutes.
Scoop out half the skillet vegetable mixture into a bowl. Keep close.
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.
Stir in the cheese and add salt and pepper to taste.
Top with the reserved vegetables and serve!