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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Grano with Mushrooms and Greens

Grano is the polished form of durum wheat, so its flavor is similar to that of pasta. You may substitute pearled barley.

Cooking Light NOVEMBER 2002

  • Yield: 5 servings (serving size: 1 cup)

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.

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
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Grano with Mushrooms and Greens recipe

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