This farro pilaf with mushrooms, white beans, and kale is a delicious vegetarian main or side dish. Easy to make, protein-packed, and comes together in just 30 minutes. Makes a delicious weeknight dinner AND healthy lunch the next day. (Vegan option)
Cook farro: In a medium pot, heat 1 tablespoon of the olive oil over medium heat. Add shallots and garlic and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the farro and vegetable broth. Stir to mix. Cover the pot with the lid slightly ajar, bring to a boil, then reduce heat to maintain a simmer. Cook until farro is tender, about 10 minutes. Drain the farro, reserving the remaining cooking liquid in a bowl (for later).
Cook mushrooms: Meanwhile, in a non-stick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes. Season with ¼ teaspoon of the salt and pepper to taste.
Toss kale: In a large serving bowl combine kale with the remaining 1 tablespoon olive oil and lemon juice. Use your hands to rub the oil and lemon juice into the kale until well coated.
Finish assembling: To the bowl of kale, add cooked farro, cooked mushrooms, cannellini beans, almonds, sundried tomatoes, parsley, remaining ¼ teaspoon salt, and about ½ cup of the reserved stock (see note 5). Toss to mix. Season with pepper to taste (and more salt, if needed). Sprinkle feta over top, then serve.
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Notes
Farro: Substituting with semi-pearled or whole farro will extend cooking time. Semi-pearled farro takes 20 to 30 minutes. Whole farro typically requires an overnight soak in water, with cooking time of about 45 minutes. Refer to package instructions if in doubt. If you're using semi-pearled or whole farro, add more broth as needed to ensure the grains are submerged while cooking.
Mushrooms: You can substitute with another type of mushroom if you prefer (e.g. cremini, wild mushroom mix, etc.).
Beans: You can substitute another type of white bean, such as navy beans, butter beans, or Great Northern beans.
Toasting almonds: If you want to toast your own at home...scatter raw (untoasted) almonds on a baking sheet. Bake at 325°F (165°C) until golden brown and fragrant, 6 to 10 minutes, stirring half way.
Reserved stock: Make sure to keep the extra stock after draining the farro! This flavorful liquid will help to "dress" the salad and bring the flavors together. Feel free to adjust the amount used, depending on how dry/moist you want the pilaf to be. If you forget to reserve the cooking stock, you can use new vegetable stock to replace it.