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Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms
Prep Time
20 min
Cook Time
20 min
Yields
4-6 servings

Warm and earthy salad topped with hazelnuts and roasted mushrooms.

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ingredients

Salt
1 ¼
cups farro, pearled
1 ½
lb(s) mixed mushrooms, (such as crimini, shitake and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes
cup extra virgin olive oil, plus extra for serving
2
Tbsp fresh thyme, chopped
Freshly ground black pepper
4
cloves garlic, finely chopped
2
shallots, chopped
1
bundle thin asparagus, trimmed and sliced on an angle
1
bundle tuscan kale, stemmed and finely chopped
1
small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped
Freshly grated nutmeg
cup dry sherry or Marsala
½
cup chopped hazelnuts
lemon juice, for
Sherry vinegar, optional
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directions

Step 1

Preheat the oven to 450ºF.

Step 2

Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.

Step 3

Meanwhile, toss the mushrooms with about 1/4 cup extra-virgin olive oil or just enough to lightly coat, and then season with the thyme. Roast to deeply fragrant and brown. Season with salt and pepper.

Step 4

While the mushrooms are in the oven, heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes. Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry.

Step 5

Toast the nuts in a small skillet until browned and fragrant.

Step 6

Drain the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.

Step 7

Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it. If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more extra-virgin olive oil.

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