Farro with Kale, Mushrooms and Carrots
With a wok and some fresh seasonal vegetables in hand, the possibilities for creating delicious and healthful stir-fries are endless. Here we combine the ancient Italian grain known as farro with kale, shiitake mushrooms and carrots, along with Asian-inspired seasonings. The dish makes a great hearty side or the foundation for a one-bowl meal—just top with the protein of your choice, such as fried or poached eggs or cooked chicken or shrimp.
Ingredients:
- 1 bunch rainbow carrots, peeled and thinly shaved
- 3 Tbs. toasted sesame oil, plus more for the eggs (optional)
- 2 garlic cloves, minced
- 1 Tbs. grated fresh ginger
- 1/2 lb. (250 g) shiitake mushrooms, stemmed
- 1/2 red onion, thinly sliced
- 1 bunch kale, stemmed and leaves torn into 2-inch (5-cm) pieces
- 2 Tbs. soy sauce
- 1 cup (5 oz./155 g) cooked farro
- Kosher salt and freshly ground pepper
- 2 eggs (optional)
Directions:
To curl the shaved carrots, place them in a large bowl of ice water and soak for 15 minutes. Drain and pat dry. Set aside.
In a large wok over medium-high heat, warm 2 Tbs. of the sesame oil. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the carrots, mushrooms and onion and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the soy sauce. Add the farro and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in the remaining 1 Tbs. sesame oil and season to taste with salt and pepper. Remove from the heat.
If desired, in a nonstick fry pan over medium heat, warm 1 tsp. sesame oil. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, 3 to 5 minutes. Season with salt and pepper.
Transfer the farro and vegetables to individual bowls, top with the fried eggs and serve. Serves 2.
Williams Sonoma Test Kitchen
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