Healthy Diet: Farro with White Beans and Kale

Posted on Apr 12, 2016

Posted in: Healthy Diet

Farro with White Beans and Kale

I’ve been into eating grains lately and for good reason.  Not only are they healthy but they elevate any meal with their heartiness.   Some of my favorites include lentils, quinoa, wild rice and farro.  I often cook vegetarian meals but then I find myself hungry again an hour later.  They just don’t fill me up.  Including whole grains makes your meal dinner-worthy instead of feeling like a snack.  The mushrooms and farro in this recipe will satisfy your hunger while the cheese makes it feel just a little bit indulgent.  I made this dish for dinner last week and it tasted nutty, creamy and fresh all at the same time.  This is a recipe you can feel good about serving your family.


Adapted slightly from Gimme Some Oven

  • 1 cup dry farro
  • 3 1/4 cups vegetable or chicken stock
  • 1 bay leaf
  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 ounces Gruyere cheese, shredded (about 1/2 cup)
  • 3 tablespoons grated Parmesan cheese
  • 4 teaspoons extra-virgin olive oil
  • 8 ounces baby bella mushrooms, diced into 1/2-inch pieces
  • 2 teaspoons of thyme, chopped
  • 1 medium shallot or small onion, chopped
  • 3 garlic cloves, minced
  • 1 small bunch kale, leaves chopped (about 4 cups chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoons finely-chopped flat-leaf parsley


  1. In a medium saucepan set over medium-high heat, bring the farro, stock, and bay leaf to a boil.  Reduce the heat to medium-low and simmer until the grains are tender but still chewy, about 30 minutes.
  2. Stir the beans into the hot grains.  Add the Gruyere and Parmesan cheeses and stir until melted.  Cover to keep warm.
  3. Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of oil over medium-high heat until hot.  Add the mushrooms and thyme and cook until browned on one side, 3-4 minutes, then stir and cook until browned and tender on the other side, 3-4 minutes more.  Transfer the mushrooms to a warm plate.
  4. Add the remaining 2 teaspoons of oil to the skillet along with the shallots or onion and cook until translucent about 4-5 minutes. Add the garlic and cook an additional 30-60 seconds.  Add the kale and cook, stirring frequently, until wilted, about 3 minutes.  Season with the salt and pepper.
  5. Add the farro and beans mixture into the skillet and stir to combine. Serve immediately, garnished with extra cheese if desired.
Creamy Farro with White Beans and Kale Recipe

Photo credit: Gimme Some Oven