Ingredients
1cupdry farro
3cupsvegetable stock(or chicken stock)
1bay leaf
1canwhite beans,(15 oz) rinsed and drained
2½ozGruyere cheeseshredded (about ½ cup)
3tbspParmesan Cheesegrated
4tspextra-virgin olive oil
8 ozbaby bella mushroomsdiced into ½-inch pieces
1 shallotmedium, thinly sliced
3clovesgarlicminced
1 bunchkale small, leaves chopped
½tspsalt
½tspblack pepperfreshly ground
2tbspflat-leaf parsleyfinely chopped
Preparation
In a medium saucepan set over medium-high heat, bring the farro, stock, and bay leaf to a boil.
Reduce the heat to medium-low and simmer until the grains are tender but still chewy, about 30 minutes.
Stir the beans into the hot grains. Add the Gruyere and Parmesan cheeses and stir until melted. Cover to keep warm.
Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of oil over medium-high heat until very hot. Add the mushrooms and cook until browned on one side, 3 to 4 minutes, then stir and cook until browned and tender on the other side, 3 to 4 minutes more.
Transfer the mushrooms to a warm plate.
Add the remaining 2 teaspoons of oil to the skillet along with the shallots and garlic and cook, stirring occasionally, until the garlic is fragrant, about 30 seconds.
Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with the salt and pepper.
Stir the kale, mushrooms and parsley into the farro and beans and serve immediately, garnished with extra cheese if desired.
