Farro with Asparagus, Hazelnuts and Kale Topped wit

Name: Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 1/4 cups farro, pearled; 1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes; About 1/3 cup EVOO, plus extra for serving; 2 tablespoons 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

Servings: persons

Salt
1 1/4 cups farro, pearled
1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes
About 1/3 cup EVOO, plus extra for serving
2 tablespoons 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

1
Preheat the oven to 450 degrees F.
2
Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
3
Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme.
4
Roast to deeply fragrant and brown.
5
Season with salt and pepper.
6
While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat.
7
Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes.
8
Add the kale and wilt, season with salt and pepper and nutmeg to taste.
9
Deglaze with the sherry.
10
Toast the nuts in a small skillet until browned and fragrant.
11
Drain the faro and combine with the vegetables.
12
Cool and store for a make-ahead meal.
13
The farro can be served room temp or reheated in a microwave or skillet.
14
Store the toasted nuts in an airtight container at room temp.
15
Reheat the mushrooms in a skillet to warm through.
16
Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
17
Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it.
18
If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO.

169

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt, 1 1/4 cups farro, pearled, 1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes, About 1/3 cup EVOO, plus extra for serving, and more.

Yes, Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions