Kathy Casey  - Chef Owner
Dish D'Lish
Kathy Casey Food Studios
For Kathy Casey Dish D'Lish Products and more recipes visit www.kathycasey.com

Farro with Hearty Greens, Wild Mushrooms & Goat Cheese

Makes 4 to 6 servings

1/2 cup whole farro grains*
2 quarts water
1 ‹ 2 tablespoons olive oil
2 cups sliced wild mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch black kale (lacinato)** or other hearty green, torn
1/4 cup chicken broth
Dish D'Lish French Seasoning Salt or salt and pepper to taste
1/2 lemon
1 1/2 to 3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large saut⁄ pan over high heat. Saut⁄ mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and saut⁄ for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

Chefs Notes:
*Farro is available at Dish D'Lish Ballard and other gourmet stores.
** Also called dinosaur kale.

©2007 by Kathy Casey Food Studios¨