Make Ahead
Double Mushroom & Kale Farro
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16 Reviews
Kara
December 15, 2017
This was delicious! I was hesitant to use the dried mushrooms as I'd never cooked with them before but the flavor was unreal - so happy I didn't use all fresh! I added thyme but not dill and to be honest, if you don't have thyme, I don't think the dish loses anything. My husband loved this, too! I will definitely be adding it to our winter rotation.
shannon
November 28, 2017
The only thing that I would choose to sub would be the chicken stock and use veggie (being a vegetarian) and this was in the e-mail for best vegetarian dishes. Can't wait to try it this weekend!
Christina T.
December 29, 2016
This was so earthy and delicious. I made this for dinner and my husband was super stoked on it (as was I). Pair this with a brambly pinot noir.
Alison
November 20, 2016
well, I did make it with barley (which is what was in my pantry) and it was quite delicious, so I think this recipe can accommodate some variation, like many dishes of this sort. I agree about sticking with the recipe as much as possible the first time out, but the success of a substitution really depends on the type of dish, my past experience with similar dishes, and what I need/want to substitute. However, next time, I promise to try it with farro (which I do love)!
Kathy L.
October 19, 2016
I would think farro would be the main component of this dish along with the kale and mushrooms. I don't see how subbing these out would keep the integrity of the dish? Sorry if I'm being obnoxious, but I had to say something.
Leslie E.
October 20, 2016
II get where you're coming from, Kathy. Indeed, substitutions would make this a different dish altogether. My philosophy on recipes is to try it first as written, then riff on it. Recipes are to be used as jumping off points!
Alison
September 25, 2016
this looks fantastic--a great combination, and looks like it will work with a variety of grains. I might try barley...Sarah, my husband has similar views of what makes a meal, and I will likely add some sausage or perhaps ham. I usually don't have to add much, works well if I treat it as more of a flavoring or garnish.
Leslie E.
September 25, 2016
Thanks Alison! Barley would definitely work in this, and I agree, some sausage or even bacon could be a good addition.
kschurms
September 25, 2016
I loved this! Didn't have any farro on hand, so I used pearled israeli couscous, everything else the same. I found it needed a bit of acidity, so I added some lemon juice and a sprinkle of sumac as garnish
Sarah
September 24, 2016
If I wanted to add meat to this what would you recommend? It looks delicious but my husband doesn't feel satisfied unless a meal has protein, preferably animal. ;) Thanks!
Leslie E.
September 25, 2016
I would recommend adding even more mushrooms and seeing if your husband notices that this is meat-free! Kidding aside, I think that a little bacon or some loose Italian sausage crumbled into the dish would work nicely.
Emily L.
September 15, 2016
I tested this for a contest but I wanted to share my love down here too! This was delicious! I made it with mushrooms and arugula from my farmer's market, and arborio rice instead of farro because that's what I had on hand. I followed the directions exactly (plus a little stirring for the risotto rice) and it turned out perfectly. I can see myself making this throughout the winter - it was comforting and filling!
Leslie E.
September 21, 2016
Thanks Emily! I'm glad that you enjoyed this! It is a versatile recipe that takes to substitutions well!
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