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

Credit: 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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