Dukkah carrots, farro, kale, shiitakes

Dukkah-Spiced Carrots with Cracked Farro Kale and Shiitakes Ingredients: Carrots Farro Kale Shiitake mushrooms Cream Dukkah Lime 1) Prepare the ingredients: - Wash and dry the fresh produce.

- Trim and discard the stem and any greens of the carrots. Slice into 1�-thick rounds.

- Slice the shiitake mushrooms into 1/4-1/2� thick slices.

- Strip the kale leaves from the stems and roughly chop.

- Quarter the lime.

- Heat oven to 425 degrees F. 2) Cook the farro: - Bring a small pot of salted water to the boil on high.

- Add farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt and pepper.

3) Roast the carrots: - While the farro cooks, heat 2 teaspoons olive oil in a large oven-safe saute pan (non-stick if you have one) on medium-high until hot. Add sliced carrots and cook for 2 minutes. Add a pinch of the dukkah and toss to combine. Transfer pan to oven and cook until thoroughly browned and tender, about 10 minutes. Remove from oven and transfer to a plate. Wipe pan clean and return to medium-high heat.

4) Cook the kale and shiitakes: - Heat 1 tablespoon olive oil in the pan you just cooked the carrots in. Add the sliced shiitakes and cook, undisturbed, until browned, about 2 minutes. Season with salt and pepper and shake the pan to re-distribute the mushrooms. Cook 1 minute more. Add the chopped kale, season with salt and pepper, and cook, stirring regularly, about 1 minute, or until wilted. Add 1/4 cup warm water and the cream and cook until the liquid is reduced and coats the kale and mushrooms, about 2 minutes.

- Add kale and mushroom mixture to the cooked farro and stir to combine.

5) Plate your dish: - Divide the farro, kale, and mushrooms between 2 plates. Toss the roasted carrots with the remaining dukkah and the juice of the lime wedges and place on top. Enjoy!