Fluffy Farro with Roasted Mushrooms and Kale

  • 2 cups cooked farro *see cooking instructions below*
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. red wine vinegar
  • 1 lb. mixed wild mushrooms; sliced
  • 2 tsp. fresh thyme
  • 1 bunch lacinato kale; ribs removed and leaves roughly chopped
  • 1/4 cup fresh parsley; chopped
  • 1 cup dried cherries
  • Vegetable Oil; as needed
  • Olive Oil; as needed
  • Kosher salt and fresh cracked black pepper

Too cook farro, place it in a pot or boiling water, just like pasta. Cook until tender and the grains split in the middle, about 30 minutes. Drain the farro in a strainer and transfer to a mixing bowl. Toss it with a bit of olive oil to keep it from sticking together. In another bowl, combine the balsamic, red wine vinegar and a little bit of olive oil. Whisk to combine. In a large, heavy bottomed skillet, heat some vegetable oil over high heat. Make sure your oil is hot! Add the mushrooms. When you add them, do not move them around in the pan at all for at least 60 seconds. This will give them a lovely brown crust! After a minute, begin to move them gently with a wooden spoon, turning them every minute or so until they are tender, about 4 minutes. Add the thyme, and the kale. Cook one or two minutes more, allowing the kale to soften, stirring frequently. Combine the parsley, cherries, and roasted mushrooms and kale with the farro. Spoon a few tablespoons of the vinaigrette over the farro and mix well. You may not need all the dressing, depending on your taste. Season with more vinaigrette, salt, and pepper to taste.