Homemade Creamy Farro with White Beans and Kale
- Yield 4
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Homemade Creamy Farro with White Beans and Kale is a beans recipe on Avoteb. The yield on the card is 4. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup dry farro
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1 (15-ounce) can white beans, rinsed and drained
- 2 ounces Gruyere cheese, shredded (about 1/2 cup)
- 3 tablespoons grated Parmesan cheese
- 4 teaspoons extra-virgin olive oil
- 8 ounces baby bella mushrooms, diced into 1/2-inch pieces
- 1 medium shallot, thinly sliced (about 1/4 cup)
- 3 garlic cloves, minced
- 1 small bunch kale, leaves chopped (about 4 cups chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 tablespoons finely-chopped flat-leaf parsley
Method
In a medium saucepan set over medium-a hot burner, bring the farro, stock, and bay leaf to a boil. Lower the heat to medium-low and let it bubble gently until the grains are tender but still chewy, about 30 minutes.
Whisk the beans into the hot grains. Tip in the Gruyere and Parmesan cheeses and stir until melted. Lid to keep warm.
While that cooks, in a 12-inch nonstick skillet, heat 2 teaspoons of oil over medium-a hot burner until very hot. Tip in the mushrooms and cook until browned on one side, 3-4 minutes, then stir and cook until browned and tender on the other side, 3-4 minutes more. Move the mushrooms to a warm plate.
Tip in the remaining 2 teaspoons of oil to the skillet along with the shallots and garlic and cook, stirring occasionally, until the garlic is fragrant, about 30 seconds. Tip in the kale and cook, stirring frequently, until wilted, about 3 minutes. Salt with the salt and pepper.
Whisk the kale, mushrooms and parsley into the farro and beans and serve while it is hot, garnished with extra cheese if desired.
