Grano with Mushrooms and Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Grano is the polished form of durum wheat, so its flavor is similar to that of pasta. You may substitute pearled barley.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

Bring broth to a simmer in a small saucepan.

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.

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

Note:

November 2002