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Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms (Rachael Ray) Recipe

Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms (Rachael Ray) Recipe

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Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms (Rachael Ray)

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Ingredients:

Serving

salt
1 1/4 cups farro , pearled
1 1/2 lb mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitake
about 1/3 cup evoo, plus extra for serving
2 tbsp chopped fresh thyme
freshly ground black pepper
3 to 4 cloves garlic, finely chopped
2 shallots, chopped
1 bundle thin asparagus trimmed and sliced on an angle
1 small bundle flat tuscan kale (also called lacinato or dinosaur), stemmed and finely chopped
freshly grated nutmeg
1/3 cup dry sherry or marsala
1/2 cup chopped hazelnuts
lemon juice , for serving
sherry vinegar , optional

Directions:

Preheat the oven to 450 degrees F.
Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme. Roast to deeply fragrant and brown. Season with salt and pepper.
While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes. Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry.
Toast the nuts in a small skillet until browned and fragrant.
Drain the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it. If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.48 Kcal (1777 kJ)
Calories from fat	123.7 Kcal
		% Daily Value*
Total Fat	13.74g	21%
Sodium	693.31mg	29%
Potassium	365.42mg	8%
Total Carbs	42.06g	14%
Sugars	5.01g	20%
Dietary Fiber	7.75g	31%
Protein	10.2g	20%
Vitamin C	8.1mg	14%
Iron	151.6mg	842%
Calcium	68.1mg	7%

Amount Per 100 g
Calories	101.89 Kcal (427 kJ)
Calories from fat	29.69 Kcal
		% Daily Value*
Total Fat	3.3g	21%
Sodium	166.41mg	29%
Potassium	87.71mg	8%
Total Carbs	10.09g	14%
Sugars	1.2g	20%
Dietary Fiber	1.86g	31%
Protein	2.45g	20%
Vitamin C	1.9mg	14%
Iron	36.4mg	842%
Calcium	16.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.