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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 26%
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.2g
  • Carbohydrate: 33.9g
  • Fiber: 3.9g
  • Cholesterol: 5mg
  • Iron: 2.9mg
  • Sodium: 436mg
  • Calcium: 108mg

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

  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.
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