Enjoy the warming woodland flavours of mixed mushrooms, garlic and toasty, chewy farro. All the ease of a grain bowl with warming winter favourites.
Vegetable Broth Concentrate
Walnuts, chopped(ContainsTree Nut/Noix)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Trim and discard mushroom stems, then quarter all mushrooms. Thinly slice chives. Peel, then mince or grate garlic. Whisk together balsamic vinegar, 1/2 tsp brown sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. (NOTE: We will use the balsamic glaze in step 6.)
Toss mushrooms with garlic and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden, 18-20 min.
While mushrooms roast, add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer uncovered, until farro is tender, 14-16 min. Drain and transfer to bowl with dressing. Toss to combine.
While farro cooks, heat a medium non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Place a piece of parchment paper on your counter.
Add remaining brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir together until sugar melts, 1 min. Return walnuts to pan. Cook, stirring often, until mixture coats walnuts, 1 min. Remove pan from heat. Carefully transfer hot candied walnuts to parchment paper, then spread into an even layer. (NOTE: Don’t touch walnuts - they will be VERY hot.) Set aside to cool, 5 min.
Add kale to the bowl with farro. Toss to combine. Finely chop cooled candied walnuts. Divide farro and kale between bowls. Top with mushroom mixture. Crumble over goat cheese. Drizzle over balsamic glaze. Sprinkle over candied walnuts and chives.