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Farro with Asparagus hazelnuts and kale Recipe

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This recipe for Farro with Asparagus hazelnuts and kale is from The Carlson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c farro
1 1/2 lb mixed mushrooms
1/3 c olive oil, plus extra for serving
2 T fresh thyme
3-4 cloves garlic chopped
2 shallots chopped
1 bundle asparagus, sliced at angle
1 small bundle kale, Tuscan, stemmed and finely chopped
1/3 cup dry sherry or marsala
1/2 c chopped hazelnuts
pinch of nutmeg
Sherry vinegar, optional
Directions:
Directions:
oven at 450
Bring a pot of water to boil and cook farro till tender, 20 mins
Meanwhile, toss mushrooms with 1/4 cup oil season with thyme and roast to deeply fragrant and brown, season with salt and pepper
While mushrooms in oven heat 2 T olive oil in skillet over med high heat, add garlic, shallots and asparagus for about 2 mins add kale and wilt, season with nutmeg and deglaze with the sherry.
Toast nuts in small skillet
Drain the farro and combine with vegetabels, cool and store for make ahead meal. The farro can be served at room temp or reheated in microwave. Store nuts in airtight container until ready to eat. Sprinkle with nuts and a little lemon juice and top with mushrooms,
If it is cold, and a bit dry, dress with sherry vinegar and more olive oil
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I made this on a trip to Jills cabin, it is really very good.

 

 

 

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