Double Mushroom Kale Farro
Ingredients
- 1 ounce mixed dried mushrooms, rehydrated and sliced
- 1 1/2 cups hot water (for rehydrating mushrooms)
- 2 tablespoons unsalted butter
- 3/4 pound mixed fresh mushrooms (cremini, porcini, maitake, etc.), sliced
- 2 tablespoons olive oil
- 1 cup finely chopped white onion
- 1 1/2 cups pearled farro (see note above)
- 1 1/2 cups chicken stock (preferably homemade)
- 1/2 bunch Tuscan kale, thinly sliced (about 4 cups)
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped chives (optional, for garnish)
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