Farro and Wild Mushroom Gratin

Nutritional Highlights

Mushrooms make this a hearty and filling vegetarian dish

This recipe is packed with vegetables and heart-healthy olive oil

Servings: 4

Adjust oven rack to upper level and preheat broiler on low.
Cook farro in vegetable broth according to package directions.
De-stem the kale and roughly chop.
Heat 1/4 c olive oil in a large ovenproof skillet over medium-high. Add mushrooms and salt and cook, stirring occasionally, until browned.
Add the carrot and onion and cook, stirring often, until tender - about 5 minutes. Add the kale and cool until slightly wilted, about 3-4 minutes.
Add the wine and stir to loosen any browned bits on bottom of pan. Simmer until liquid has evaporated, about 1 minute. Sprinkle the flour over the mixture, stirring constantly.
Gradually add 1 1/4 c vegetable broth, 1/2 c at a time, stirring to incorporate. Bring mixture to a simmer, and cook, stirring often, until thickened, about 2 minutes. Removc from the heat and stir in the cheese and cooked farro.
Toss the breadcrumbs with 2 Tbsp olive oil and sprinkle over the gratin.
Broil for 10 minutes, checking after the first 5 until breadcrumbs are golden brown and casserole is bubbling.
Remove from oven and let stand for 10 minutes. Sprinkle with parsley before serving.
*To prepare ahead, skip broiling and cover with foil and refrigerate until ready to bake. Bake at 400F for 30 minutes until breadcrumbs are golden brown and filling is bubbling.

vegetable broth

1 cup uncooked farro

1 bunch kale

1/2 c + 2 Tbsp olive oil, divided

8 oz sliced shiitake mushrooms

8 oz sliced baby bella

1/2 tsp kosher salt

1 large carrot, diced

1/2 large yellow onion, diced

1/4 cup dry white wine

3 Tbsp all-purpose flour

4 oz grated parmesan cheese

3/4 c panko breadcrumbs

1/4 c chopped fresh parsley