Mushroom Tomato Farro

Mushroom farro with tomatoes and kale on a plate.

5 from 1 vote

With just 10 ingredients, this mushroom farro with tomatoes is a simple mix of hearty grains and vegetables including chopped kale for greens.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 cup pearled 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 kale
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat and simmer the farro for 12-15 minutes until the grains are tender but still chewy. Pour into a fine mesh strainer to drain the remaining water.
Heat the olive oil in a large skillet over medium high heat. Add the mushrooms. Sauté for 3-4 minutes until they start to brown. Add the tomatoes and kale and continue cooking for 4-5 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.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. Rewarm them in a skillet with olive oil on the stove or microwave them. You can also eat leftovers cold.

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