Recipe: Farro with Hearty Greens, Wild Mushrooms & Goat Cheese
Makes 4 servings ½ cup whole farro grains
2 quarts water
1 tablespoon olive oil
1 cup sliced wild or domestic mushrooms
4 cloves garlic, sliced paper thin
Pinch red chili flakes
1 large bunch black kale (lacinato or dinosaur kale) or other hearty green, torn into rough pieces
¼ cup chicken broth
Salt and pepper to taste
1-½ to 3 ounces fresh goat cheese (chevre)
1. In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)
2. Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1-½ to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale.
3. Add chicken broth and cooked farro; cook, turning greens several times, until wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated local artisanal cheese.
Copyright 2007, Kathy Casey Food Studios
Copyright © 2007 The Seattle Times Company
NEW - 10:07 AM
Obese people asked to eat fast food for health study
NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.
(The Associated Press) Fuel rules get support A Consumer Federation of America survey conducted in April found that a large majority of Americans R...
Post a comment