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Farro with Mushrooms and Kale


  • 1 quart vegetable stock

  • 1/2 cup mushrooms

  • 1 ½ cups farro

  • 2 tablespoons extra virgin olive oil

  • Salt to taste

  • 2 large garlic cloves, minced

  • kale as needed.


  1. cook the farro in vegetable stock and Drain. Keep the water to add later on.

  2. In a pan add oil with garlic and after 2 minutes add chopped mushroom.

  3. After mushrooms are soft add the cooked Fargo and 2 hand full of kale.

  4. cook until kale is soft or cooked adding a couple of tablespoons of the vegetable stock.

  5. enjoy!


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