Creamy Farro with White Beans and Kale: A Wholesome & Hearty Delight
Three springs ago, I embarked on an exciting culinary press trip to San Antonio, a vibrant city brimming with delicious tacos and rich culture. I was incredibly eager to explore the city and savor its flavors. However, there was a minor detail that spiked my usual introverted anxiety: I knew absolutely no one else attending the trip. The thought of the opening happy hour “meet and greet” – a phrase often code for an introvert’s worst nightmare – filled me with a familiar unease as I headed down to the hotel restaurant. Yet, the moment I stepped into the room, my eyes landed on a woman my age, her face alight with a warm, inviting smile. I made a beeline in her direction, a decision I’ve been grateful for ever since.
That evening marked the beginning of a truly special friendship with Andie Mitchell. ♥
Andie Mitchell: A Beacon of Warmth and Wisdom
Anyone fortunate enough to meet Andie will attest to her radiating warmth, profound passion, and infectious joy. Her charismatic personality possesses a unique ability to instantly put people at ease, and her remarkably generous heart makes everyone around her feel cherished and important. From that very first night, I was convinced she was destined for greatness – perhaps even to become the next “Oprah.” Andie has an unparalleled gift for asking the most insightful questions and listening with an empathy that feels as though she’s delving into the deepest recesses of your soul. It’s a remarkable quality, and I have yet to encounter anyone quite like her. (And to any network executives reading this, I still firmly believe she would be an extraordinary talk show host!)
During that initial happy hour in 2013, I distinctly remember her sharing the exciting news of her newly signed double book deal: a memoir and an accompanying cookbook. I must have raised an eyebrow at the prospect of this gorgeous woman in her mid-twenties writing a memoir, as she immediately offered a self-deprecating comment, “Oh my gosh, I know, I seem so young to write a memoir, right?” But as she began to share snippets of her extraordinary life story – from the heartbreaking challenges she faced in childhood, to finding solace and refuge in food, to her transformative journey from obesity, losing 135 pounds in college, only to discover that weight loss alone didn’t bring complete satisfaction – I was captivated. Her subsequent, even greater journey inward, seeking self-acceptance and redefining her relationship with food from the ground up, was profoundly inspiring. I was utterly blown away by her courage, resilience, and the immense wisdom she had gained by the age of 30. Her memoir, It Was Me All Along, chronicles this incredible journey with beautiful prose, and I wholeheartedly recommend it for anyone seeking a truly inspiring read.
Celebrating a New Chapter: Eating In The Middle Cookbook
Today, I’m thrilled to celebrate alongside Andie once more, as this week marks the release of her second book – an absolutely stunning cookbook! Titled Eating In The Middle: A Mostly Wholesome Cookbook, it’s a treasure trove of delicious recipes that perfectly embody Andie’s balanced eating philosophy: predominantly healthy, with a thoughtful sprinkle of indulgent “sometimes” treats. The cookbook itself is a visual feast, graced by the exquisite photography of one of my all-time favorite food photographers. What makes it truly stand out, however, are the wonderful essays, personal stories, and encouraging advice woven throughout, guiding readers toward fostering their own healthy and mindful relationship with food.
In essence, the cookbook is a true gem, a reflection of the brilliant and compassionate author herself.
So, today, I wanted to share one of the recipes that I immediately dog-eared the moment the book landed on my doorstep, and then cooked up myself without delay. This particular dish, Andie’s Creamy Farro with White Beans & Kale, is remarkably easy to prepare, wonderfully hearty without being overly heavy, incredibly versatile as either a side or a main course, and utterly delicious. It’s a recipe that exemplifies the wholesome yet satisfying approach found throughout Eating In The Middle, making healthy eating both enjoyable and accessible.
But first, take a quick peek at the cover of Eating In The Middle. Isn’t that gorgeous smile just brightening the world a little? Don’t you want to be friends with her, too? 🙂
Creamy Farro with White Beans and Kale: A Hearty & Healthy Meal
Now, let’s dive into the recipe itself. The star ingredient is one of my all-time favorites: farro. This delicious, ancient grain boasts a wonderfully chewy texture and a nutty flavor that I find far more satisfying than rice, especially when cooked in flavorful chicken or vegetable stock. Its robust nature makes it an ideal base for hearty, comforting dishes like this one. Farro is also highly nutritious, packed with fiber, protein, and essential minerals, making it an excellent choice for a balanced diet. Its history dates back thousands of years, revered in ancient Mediterranean cultures for its versatility and health benefits, and it’s experiencing a well-deserved resurgence in modern healthy cuisine.
For those following a gluten-free diet, a simple substitution of quinoa, brown rice, or another gluten-free grain can be made in place of the farro. Just remember to cook 1 cup of your chosen dried grain with the recommended amount of stock to achieve the perfect texture and flavor profile.
Most of the preparation time for this Creamy Farro with White Beans and Kale recipe is dedicated to cooking the farro to its tender, chewy perfection. Once the grains are ready, the remaining steps are quick and straightforward. You’ll simply sauté the cooked farro with creamy white beans, a delightful blend of Gruyere and Parmesan cheeses for richness, earthy mushrooms, aromatic garlic, and delicate shallots, finishing it off with vibrant, nutrient-rich kale. This combination of ingredients creates a symphony of textures and flavors that is both deeply satisfying and incredibly wholesome.
Before you know it, this inviting, hearty bowl of Creamy Farro with White Beans and Kale will be ready for you to savor.
While this recipe stands wonderfully on its own as a fulfilling vegetarian main dish, feel free to enhance it with some cooked chicken, shrimp, or your favorite plant-based protein if you desire. The beauty of this dish lies in its adaptability. I personally found the leftovers to be just as enjoyable the next day, if not more so, making it a fantastic option for meal prep. Andie, this recipe is absolutely a winner!
My heartfelt congratulations to Andie on this beautiful next chapter (quite literally) of her career. I eagerly anticipate following her journey and celebrating many more successes to come. ♥
Creamy Farro with White Beans and Kale
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Description
This Creamy Farro with White Beans and Kale recipe is easy to make, wonderfully hearty, and absolutely delicious. A perfect vegetarian main or side dish!
Ingredients
Scale
- 1 cup dry farro
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1 (15-ounce) can white beans, rinsed and drained
- 2 ounces Gruyere cheese, shredded (about 1/2 cup)
- 3 tablespoons grated Parmesan cheese
- 4 teaspoons extra-virgin olive oil
- 8 ounces baby bella mushrooms, diced into 1/2-inch pieces
- 1 medium shallot, thinly sliced (about 1/4 cup)
- 3 garlic cloves, minced
- 1 small bunch kale, leaves chopped (about 4 cups chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 tablespoons finely-chopped flat-leaf parsley
Instructions
- In a medium saucepan set over medium-high heat, bring the farro, stock, and bay leaf to a boil. Reduce the heat to medium-low and simmer until the grains are tender but still chewy, about 30 minutes.
- Stir the beans into the hot grains. Add the Gruyere and Parmesan cheeses and stir until melted. Cover to keep warm.
- Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of oil over medium-high heat until very hot. Add the mushrooms and cook until browned on one side, 3-4 minutes, then stir and cook until browned and tender on the other side, 3-4 minutes more. Transfer the mushrooms to a warm plate.
- Add the remaining 2 teaspoons of oil to the skillet along with the shallots and garlic and cook, stirring occasionally, until the garlic is fragrant, about 30 seconds. Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with the salt and pepper.
- Stir the kale, mushrooms and parsley into the farro and beans and serve immediately, garnished with extra cheese if desired.
Notes
Recipe used with permission from Eating In The Middle: A Mostly Wholesome Cookbook by Andie Mitchell, ever-so-slightly tweaked by me.
Ingredient Substitutions: For a gluten-free version, substitute farro with 1 cup of quinoa or brown rice, cooked according to package directions with 3 cups of stock. For a vegan dish, omit the cheeses or use plant-based alternatives, and ensure to use vegetable stock.
Serving Suggestions: This creamy farro is delicious on its own as a vegetarian main, but also pairs well as a side dish with roasted chicken, baked salmon, or grilled halloumi.
