- 2 teaspoons neutral oil
- 1 yellow onion peeled and diced
- 1 red Fresno chili pepper trimmed and diced
- 6 cloves garlic peeled and minced
- 1 pound mushrooms such as chanterelles maitake, cremini, oyster, or shiitake, sliced or halved
- 2 tablespoons butter
- 1 cup farro
- 4 cups vegetable stock
- 1 teaspoon dry thyme
- 1 teaspoon dry parsley
- 1 bunch red kale chopped
- 1 lemon juiced and zested
- ⅓ cup Parmesan cheese freshly grated
- Salt and pepper to taste
Cook the Mushrooms:
If the pot seems dry, add a bit more oil. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes until golden brown and beginning to caramelize. Season with salt and pepper. Add the garlic and cook for 45 seconds until fragrant.
Calories: 354kcal | Carbohydrates: 53g | Protein: 18g | Fat: 10g | Sodium: 272mg | Fiber: 10g | Sugar: 5g | Vitamin C: 37mg