1 quart vegetable stock
1/2 cup mushrooms
1 ½ cups farro
2 tablespoons extra virgin olive oil
Salt to taste
2 large garlic cloves, minced
kale as needed.
cook the farro in vegetable stock and Drain. Keep the water to add later on.
In a pan add oil with garlic and after 2 minutes add chopped mushroom.
After mushrooms are soft add the cooked Fargo and 2 hand full of kale.
cook until kale is soft or cooked adding a couple of tablespoons of the vegetable stock.