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Creamy Farro with Kale and Mushrooms

This luxurious side dish is like a heartier version of risotto. We envisioned it as a flavorful and multifaceted dish to add to your Thanksgiving table. If you have trouble finding frozen kale, you can substitute with frozen chopped spinach instead. Add a jammy, soft boiled egg to turn this side into a complete vegetarian entree. 

Creamy Farro with Kale and Mushrooms

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 4 hours
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Ingredients

  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • ¼ oz dried shiitake mushrooms, sliced 
  • 1 cup farro
  • 6 oz thinly sliced shiitake mushrooms
  • 1 cup frozen kale, defrosted
  • 2 cups vegetable broth, warmed
  • 1 oz Parmesan cheese, grated 

Directions

1) In a Suvie pan, combine 1 finely chopped yellow onion, 2 garlic cloves, 1 tbsp olive oil, and 1 oz dried porcini mushrooms. Insert into Suvie and broil for 10 minutes, stirring halfway through.

2) Remove pan from Suvie and stir in 1 cup farro, 6 oz shiitake mushrooms, 1 cup kale, and 2 cups vegetable broth, pressing mixture into an even layer. Return pan to Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Slow Cook on High for 2 hours

Top Zone: Slow Cook on High for 2 hours 

3) After the cook, stir to incorporate and season to taste with salt and pepper. Divide between plates and serve. 

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 250, Total Fat 6g, Total Carbohydrates 41g, Total Sodium 720mg, Total Protein 10g.

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