*Farro with Kale and Mushroom
Organic Valley Unsalted Butter, 16oz. THUMBNAIL
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$8.99
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Pacific Organic Chicken Broth, 32oz THUMBNAIL
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$4.99
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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$11.99
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Organic Kale Bunch, ea. THUMBNAIL
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$1.99
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Baby Bella Mushrooms, Pint THUMBNAIL
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$5.99
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Organic Large Spanish Onion, ea. THUMBNAIL
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$0.79
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Garlic Bulb, ea. THUMBNAIL
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$0.75
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Organic Italian Parsley Bunch, ea. THUMBNAIL
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$1.99
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Kerrygold UnSalted Butter, 8oz. THUMBNAIL
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$4.49
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Baleine Fine Sea Salt 26.5oz. THUMBNAIL
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$4.99
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$11.99
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  • 1 cup faro
  • 2 bunches kale
  • 2 ½ cups chicken broth
  • 1 1/3 cups chopped Spanish (yellow) onion
  • 3 ¼ cups chopped mushroom (about 1 package)
  • 2 garlic cloves, minced
  • 2 TBS chopped fresh parsley
  • 1 TBS butter
  • 1 ½ tablespoons olive oil
  • ½ cup dry white wine
  • ¼ TSP freshly ground pepper
  • ½ TSP sea salt
Bring broth to a simmer in a small saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Stir in farro and white wine; cook until liquid is almost evaporated (about 2 minutes), stirring often. Stir in broth. Cover, reduce heat, and simmer 25 minutes.
Add kale, salt, and garlic; cook 6 minutes or until kale is tender, stirring often. Add parsley and remaining ingredients. Serves 4-6.

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