I found this recipe when I was researching what kinds of salads can I make ahead of time for our cookout. It’s on Foodnetwork.com  by Rachael Ray.

You’ll need:

Salt and Freshly ground pepper

1 1/4 cup of pearled farro

1 1/2 pounds of mixed mushrooms, here she mention hen of woods but I could not find them so I just got what was available

1/3 cup of extra virgin olive oil, plus extra for serving

2 tablespoons chopped fresh thyme

3 to 4 cloves of garlic finely chopped

2 shallots, chopped

1 bundle of thin asparagus trimmed and cut at in angle

1 small bundle of flat Tuscan kale also called Lacinato or dinosaur, stemmed and finely chopped

freshly grated nutmeg

1/3 cup of dry sherry or Marsala

1/2 cup chopped hazelnuts

lemon juice for serving

sherry vinegar , optional

Preheat oven to 450 degrees F. Bring a pot of water to a boil, salt and cook the farro to tender 20 minutes or so. Meanwhile, toss the mushrooms with about 1/4 cup of olive oil to coat lightly, season with thyme. Roast in oven till deeply fragrant and brown. Season with salt and pepper.

Heat 2 tablespoons of olive oil in pan over medium-high heat add garlic, asparagus and shallots and cook till tender crisp. Add the kale till wilted season with salt, pepper and nutmeg.

Toast the nuts in a dry pan till brown and fragrant.

Drain the farro and combine with the vegetables in a bowl. Let it cool, can be served room temperature. The mushrooms  can be reheated and then added along with the nuts. I didn’t do that, I served all at room temperature. If it’s dry you can add sherry vinegar, a little lemon juice and or olive oil.

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