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.
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.