Farro, Mushroom, and Leek Gratin

Name: Farro, Mushroom, and Leek Gratin
Total time: 60 min
Ingredients: ½ cup raw unsalted cashews; 3 cups low-sodium vegetable broth; 1 cup farro; ½ cup unsweetened plant milk; 2 tablespoons white balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon pure maple syrup; ½ teaspoon onion powder; Sea salt; freshly ground black pepper; 3 cups assorted fresh mushrooms, such as button, cremini, oyster, and/or shiitake, sliced; 1 cup thinly sliced leeks; ½ cup chopped celery; ½ cup chopped carrot; 3 cloves garlic, minced; 2 cups torn fresh kale; ⅓ cup crushed multigrain crispbread, such as Wasa brand, or whole wheat panko bread crumbs

www.forksoverknives.com

This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is a sensory delight.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

½ cup raw unsalted cashews
3 cups low-sodium vegetable broth
1 cup farro
½ cup unsweetened plant milk
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
½ teaspoon onion powder
Sea salt
freshly ground black pepper
3 cups assorted fresh mushrooms, such as button, cremini, oyster, and/or shiitake, sliced
1 cup thinly sliced leeks
½ cup chopped celery
½ cup chopped carrot
3 cloves garlic, minced
2 cups torn fresh kale
⅓ cup crushed multigrain crispbread, such as Wasa brand, or whole wheat panko bread crumbs