ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grano with Mushrooms and Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 5 servings (serving size: 1 cup)
Grano is the polished form of durum wheat, so its flavor is similar to that of pasta. You may substitute pearled barley.

Ingredients

  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons olive oil
  • 1 1/3 cups chopped onion
  • 3 1/4 cups chopped mushrooms (about 1 [8-ounce] package)
  • 1 cup grano
  • 1/2 cup dry white wine
  • 6 cups chopped kale
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh marjoram
  • 1 tablespoon butter
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 215
  • caloriesfromfat 26 %
  • fat 6.3 g
  • satfat 1.7 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 9.2 g
  • carbohydrate 33.9 g
  • fiber 3.9 g
  • cholesterol 5 mg
  • iron 2.9 mg
  • sodium 436 mg
  • calcium 108 mg

How to Make It

  1. Bring broth to a simmer in a small saucepan.

  2. 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 grano and white wine; cook until liquid is almost evaporated (about 2 minutes), stirring often. Stir in broth. Cover, reduce heat, and simmer 25 minutes.

  3. Add kale, salt, and garlic; cook 6 minutes or until kale is tender, stirring often. Add parsley and remaining ingredients.