Mushroom Farro with Kale and Bacon Vinaigrette

Chef Robbie Lewis from Meddlesome Moth stops by Good Day to share another great grains recipe.

Mushroom Farro with Kale and Bacon Vinaigrette

For the Smoked Pepper Vinaigrette: 

1 red bell pepper, smoked until tender, peeled and seeds removed
2 tsp dijon mustard
1/4 cup apple cider vinegar
1 tbs agave syrup
1 large clove of garlic, peeled
3/4 cup extra virgin olive oil
1 tsp kosher salt
a few grinds of black pepper

In a blender, place all ingredients except the olive oil.  Start the blender on the lowest setting and slowly drizzle in the olive oil.  The mixture should be completely smooth and emulsified. 

For the Farro:

1 cup spelt/farro grain
6 cups water
2 tsp salt

Place the ingredients in a medium to large sauce pot and being to a boil.  Lower the heat and cover. Cook for about 40 minutes or until the grain is soft but not mushy.  

For the Kale and Mushrooms:

8 oz mushrooms (you can use any type you like) I use king trumpet and oyster mushrooms sliced 1/4 inch.
2 tbs vegetable or canola oil
2 cloves garlic, minced
4 cups baby kale leaves, packed tightly
1/2 lemon, juiced
salt and fresh cracked pepper to taste

Heat a large heavy bottom skillet (cast iron works best) with the vegetable oil over medium to high heat. When the oil begins to shimmer and lightly smoke add the mushrooms. Add a good pinch of salt and several grinds of black pepper. Stirring frequently, saute the mushrooms until the are browned on all sides. Add the minced garlic and cook for a few seconds. Add the kale leaves and lemon juice.  Remove the pan from the heat, and stir the kale leaves with the mushrooms. The kale leaves don't need to wilt too much, just warmed through. Serve with the cooked farro and smoked pepper vinaigrette. 

LINK: www.mothinthe.net