Farro with Leeks, Mushrooms, and Dinosaur Kale
This recipe is part of The Longevity Dinner Menu, found on my blog.
Farro is one of my favorite grains because it has a nutty flavor and satisfying texture and is high in protein. A cup of farro has 24g protein vs. a cup of rice which has 4.3 grams. You can use any vegetables you want, I like the combination of leeks, mushrooms and dino kale, but really anything works.
Ingredients
2 C water
1 C farro
2 t olive oil
1 t salt
1/4 t pepper
1 clove garlic minced
3 T olive oil
1 leek, thinly sliced, white part only
1C mushrooms, thinly sliced
1 head dinosaur kale, chopped in 1″ pieces (leaves only, no stems)
salt and pepper to taste
1/4 C toasted hazelnuts, chopped
Directions
Place the water in a medium pot over a high heat and bring to a boil.
Add the farro, 2T olive oil, salt, pepper, and minced garlic. Stir to combine.
Reduce to a simmer, partially cover and simmer 30-40 minutes or until the farro is tender.
Place a large skillet over a high heat, once hot add the olive oil and leeks and saute until the leeks are softened and begins to brown.
Add the mushrooms and cook until the mushrooms have released all their liquid and are cooked through, about 5-8 minutes.
Add the dinosaur kale and cook to wilt the kale, about 2 minutes.
Season to taste with salt and pepper.
Arrange the farro on a serving dish and top with the vegetables and toasted hazelnuts and serve.
Serves 4
