Farro With Miso Mushrooms, Kale, and Walnuts

About the Recipe

Ingredients

Makes 4 Servings

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

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