A nutty grain mix combined with sautéed mushrooms, white beans and massaged kale. Super simple and satisfying. This dish is an easy, yet impressive, weeknight dinner that also keeps well for a great lunch the following day!
1 tsp olive oil
1 cup grain mix (farro, freekeh, or even wild rice work well with this recipe – I use a mix of farro, red rice and barley)
2 cups vegetable stock
2 cups kale leaves
1 tbsp olive oil
1 tbsp fresh lime juice
2 tsp olive oil
2 cloves of garlic, finely sliced
2 cups mixed mushrooms (I used a mix of portobella, cremini and enoki)
½ tsp dried thyme
Squeeze of lime
1 can of cannellini beans, rinsed
1/4 cup sundried tomatoes, sliced into strips
1/4 cup parsley
Salt, to taste
Pepper, to taste
Chili flakes, to taste
1/3 cup feta, crumbled (optional)
Cook your grains according to instructions. I like to cook grains in vegetable stock (or even mushroom stock for an extra mushroomy punch!) with a little olive oil too.
In the meantime, start prepping the rest of your ingredients. Wash and dry kale, remove the leaves from the hard stems and slice into thin strips. In a large bowl mix your kale with olive oil, lime juice and a sprinkle of salt. Massage the kale to ensure that it all well covered. Set aside.
In a frying pan, heat olive oil, chopped garlic and mushrooms over medium heat. Sauté mushrooms until lightly browned season with thyme, pepper, chilli flakes and a squeeze of lime.
When your grains are cooked, strain any remaining liquid. Add the grain to the massaged kale, add mushrooms, cannellini beans, sundried tomatoes and chopped parsley. Season to taste. If it is a bit dry you can add a little oil and lime. Stir to combine. Top with crumbled feta cheese, if using. This can be served hot or cold.