1 cup farro, rinsed
3 cups water
1 tablespoon olive oil
2 scallions, thinly sliced, white and green parts separated
8 ounces cremini mushrooms, sliced
2 cups halved cherry tomatoes
1 cup chopped Lacinato kale
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Combine the farro and 3 cups water over high heat. Bring to a boil, reduce the heat to simmer and cover. Let the grains cook for 20-25 minutes until tender. Drain any remaining water.
Heat the olive oil in a large skillet over medium high heat. Add the white parts of the scallions and mushrooms. Sauté for 3-4 minutes until the mushrooms start to brown. Add the tomatoes and kale and continue cooking for 5-7 minutes until the tomatoes turn a bit juicy and the kale has wilted slightly. Add the garlic, salt and pepper, sautéing until fragrant, about 1 minute.
Stir in the farro and the green scallions.