1 cup dry farro, soaked overnight (see Step 1, as well a Notes section below)
3 tablespoons extra virgin olive oil
1 cup sweet onion, diced such as Vidalia
4 cups Tuscan kale chopped, see Notes section below
2 tablespoons fresh garlic, minced
1/3 cup white wine
1 quart (4 cups) vegetable broth, make our homemade broth recipe, or use canned
2 8-ounce packages white mushrooms, sliced
4 tablespoons butter
¼ cup freshly grated Parmesan cheese
1 teaspoon kosher salt (only if vegetable stock isn’t too salty)
½ teaspoon freshly ground black pepper
Soak farro overnight in two or more cups of water then drain when ready to use.
About 45 minutes before serving, heat a large sauce pan over medium heat and add the oil. Once shimmering, add the onions and cook three minutes.
Add the drained farro and cook for three more minutes, stirring often.
Add the kale and garlic and cook for another three minutes then add the wine.
Once the wine totally evaporates, add ½ cup of the stock and cook over medium heat until it gets absorbed, then continue adding ½ cup at a time and waiting until it gets absorbed before adding more.
About half way into the cooking process, add the mushrooms and stir into the mixture. Continue adding the stock a little at a time until the quart has been used. Take a piece of farro out and test for doneness. It should still be a bit chewy but not hard. The total cooking time should be about 30 minutes.
If the farro needs a few more minutes, and you have used all of the stock, just add a little water until the farro is tender.
Remove from heat and stir in butter and Parmesan cheese. Taste then add the salt and pepper, holding back salt if the vegetable stock was salty. Then serve.
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Please note that the farro must soak overnight.
The easiest way to remove the kale from the ribs is to start at the thick rib end, grasp the leaf on both sides and pull down, scraping your fingers against the rib as you pull down. Then chop and rinse the leaves.