Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Recipe by Cooking Light November 2002

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a small saucepan.

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  • 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.

Nutrition Facts

215 calories; calories from fat 26%; fat 6.3g; saturated fat 1.7g; mono fat 3.1g; poly fat 0.7g; protein 9.2g; carbohydrates 33.9g; fiber 3.9g; cholesterol 5mg; iron 2.9mg; sodium 436mg; calcium 108mg.
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