Creamy Farro with Kale and Mushrooms | CookOS

Creamy Farro with Kale and Mushrooms

Name: Creamy Farro with Kale and Mushrooms
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1 tbsp olive oil; ¼ oz dried shiitake mushrooms, sliced; 1 cup farro; 6 oz thinly sliced shiitake mushrooms; 1 cup frozen kale, defrosted; 2 cups vegetable broth, warmed; 1 oz Parmesan cheese, grated

This creamy farro dish combines pearl farro, sautéed shiitake mushrooms, and wilted kale in a rich, broth-based sauce that rivals traditional risotto. It serves as both a sophisticated side dish and a complete vegetarian entrée when topped with a jammy soft-boiled egg.

🌍Italian 🥗Vegetarian 🏷️10 ingredients or less 🏷️Dinner 🏷️Family-friendly Side dish

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🏷️

🏷️Slow cook

Total

2h 15m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
¼ oz dried shiitake mushrooms, sliced
1 cup farro
6 oz thinly sliced shiitake mushrooms
1 cup frozen kale, defrosted
2 cups vegetable broth, warmed
1 oz Parmesan cheese, grated

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Instructions

1
In a Suvie pan, combine 1 finely chopped yellow onion, 2 garlic cloves, 1 tbsp olive oil, and 1 oz dried porcini mushrooms. Insert into Suvie and broil for 10 minutes, stirring halfway through.
2
Remove pan from Suvie and stir in 1 cup farro, 6 oz shiitake mushrooms, 1 cup kale, and 2 cups vegetable broth, pressing mixture into an even layer. Return pan to Suvie, input settings, and cook now. (Suvie Cook Settings - Bottom Zone: Slow Cook on High for 2 hours, Top Zone: Slow Cook on High for 2 hours)
3
After the cook, stir to incorporate and season to taste with salt and pepper. Divide between plates and serve.

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Tips & Notes

Pro tips

Toast the farro in olive oil with onion and garlic for 2–3 minutes before adding broth to develop a nutty flavor and prevent mushiness.
Rehydrate dried shiitake mushrooms in warm broth to create an umami-rich liquid; use this liquid as part of your 2 cups vegetable broth for deeper flavor.
Stir frequently during the final 10 minutes of cooking to release starch from the farro and achieve a creamy, risotto-like consistency.
Defrost frozen kale completely and squeeze out excess moisture before stirring in to avoid diluting the final dish and adding watery texture.

Substitutions

Frozen kale → frozen chopped spinach (equal amount, defrost before use)
Shiitake mushrooms → cremini, oyster, or button mushrooms (reduce cooking time by 2–3 minutes)
Vegetable broth → chicken broth or mushroom stock (adds richness; omit for vegan)
Parmesan → Pecorino Romano or nutritional yeast (yeast for vegan version; adjust to taste)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop over medium-low heat with additional broth or water, stirring often until creamy.

Common Questions

Can I substitute spinach for kale in this farro recipe?

Yes. Frozen chopped spinach works as a direct substitute for frozen kale. Use the same amount and defrost before adding to maintain texture and cooking time.

What type of farro should I use?

Pearl farro (hulled) is recommended for this recipe as it cooks faster and becomes creamy. Whole-grain farro will require longer cooking time and more broth.

Can I make this ahead for Thanksgiving?

Yes. Prepare through step 2, then cool and refrigerate up to 2 days. Reheat gently on the stovetop with a splash of broth, stirring frequently until creamy.

How do I know when the farro is done?

Farro is ready when tender but still slightly chewy, after 20–30 minutes of simmering. Most of the broth should be absorbed. Taste a grain to check doneness.

Can I use fresh mushrooms instead of dried and fresh mixed together?

Yes. Replace the ¼ oz dried shiitake with an additional 4–6 oz fresh shiitake. You'll lose the concentrated umami depth, so consider adding a pinch of soy sauce or miso paste for depth.