Farro With Miso Mushrooms, Kale, and Walnuts

About the Recipe

Ingredients

Makes 4 Servings

vegetable stock (divided) (2 1/2 cups)
salt (1/2 tsp.)
bay leaf (1)
uncooked pearled farro (1 cup)
sliced cremini mushrooms (5 cups)
chopped kale (6 cups)
cloves garlic, minced (3)
tamari (1 tbsp.)
white miso (1 tsp.)
nutritional yeast (1 tbsp.)
fresh lemon juice (1 tbsp.)
chopped toasted walnuts (1/3 cup)
ground black pepper (1/8 tsp.)

Directions

1. In a medium pot, add 2 cups vegetable stock, salt, bay leaf, and farro. Bring to a boil, and then immediately reduce heat to low and simmer, covered, for 20-25 minutes, or until farro is tender and liquid is absorbed. Remove from heat and fluff with a fork.

   
   
   

2. While farro is cooking, in a large saucepan, heat 1/4 cup of vegetable stock over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes, or until tender. Add kale, garlic, tamari, miso, nutritional yeast, and remaining 1/4 cup of vegetable stock. Stir to combine. Reduce heat to medium and cook an additional 3-4 minutes, or until kale is wilted and tender.

   
   
   

3. Add cooked farro to mushroom and kale mixture. Add in lemon juice, toasted walnuts, and black pepper; stir until combined. Serve hot or at room temperature.

   
   
   

Nutrition Facts