Serves 4


  • 1 cup dry farro
  • 3 cups low-sodium vegetable, or chicken, broth
  • 1 bay leaf
  • 1 15-ounce can white beans, rinsed and drained
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup)
  • 3 Tbsp. grated Parmesan cheese
  • 4 tsp. extra-virgin olive oil
  • 8 ounces portobello mushroom caps, stems and gills removed, sliced into 1/2-inch pieces
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 3 garlic cloves, minced
  • 1 small bunch kale, leaves chopped (about 4 cups chopped)
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. finely chopped fresh, flat-leaf parsley


    In a medium saucepan set over medium-high heat, bring the farro, broth 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 Gruyère and Parmesan cheeses and stir until melted. Cover to keep warm.

    Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of the 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 constantly, 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.

    From Eating in the Middle: A Mostly Wholesome Cookbook (Clarkson Potter) by Andie Mitchell.

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