Grains and greens with mushrooms and radishes make up a super simple vegetarian meal that is packed with nutrients, fiber, and protein.
Although radishes are in full season in late winter and early spring, the classic red ones can be found in supermarkets year round.
What’s more, radishes last for a week or longer when stored in the fridge, so they are excellent veggies to always have on hand for a salad or quick snack with a simple homemade dill dip—just mix Greek yogurt with dill weed, salt, and garlic powder.
Onions and garlic last quite some time too if kept in a dry, dark place.
For this grains and greens recipe, mushrooms and collard greens are a bit more temperamental. While greens can last for several days, mushrooms can go off suddenly, so plan to make this meal within a few days after shopping.
Timesavers for grains and greens
I like to buy the jarred pre-minced garlic rather than fresh bulbs—I know that more than a few purists out there would argue for the sanctity of fresh, unadulterated garlic, but go with whatever you think is ok!
Personally, I just like the convenience and timesaver of having prepared garlic on hand whenever I need it, like for this grains and greens recipe.
I also buy pre-sliced mushrooms because whole ones are a pain in the neck to clean and peel. The cost is higher, but I’ve decided my time and peace of mind are even more costly in this case.
Really, though, if I enjoyed the mushroom-peeling process, I would make the time for it, so it all comes down to my own priorities in the end!
You can cook the farro or whatever grain you decide to use (see my tips on substitutions below) for this grains and greens recipe a day or two ahead.
However, it doesn’t take much work to prepare the farro, just time waiting for the water to boil and then get absorbed by the grains. Prepare the rest of the ingredients and wash up dirty dishes while waiting.
I like to toast my farro as well as my rice and couscous, but it’s not totally necessary and foregoing this step could save you a few extra minutes too.
Six tools for grains and greens
If I had to select which kitchen tools to take with me to a desert island, I would take the six I used for this grains and greens recipe: a good chef’s knife, large cutting board, medium lidded pot, wooden spoon, large skillet, and heat-proof tongs.
Tips for making grains and greens
I love chopping collard greens because of a trick I learned a while back. First, stack all the leaves flat. Then roll up the leaves tightly from a short side and slice across.
If you don’t manage to collapse the whole stack after it’s all sliced, you can also cut down the middle for shorter pieces. It’s so satisfying when I manage to do it right!
However, greens wilt up so quickly when cooked that smaller pieces are not really necessary for this grains and greens recipe.
Tip: Rinsing the collard greens after slicing is easier than rinsing leaf by leaf beforehand.
As I mentioned before, you don’t have to toast the farro (or whatever grain you use) if you want to save a few minutes. But this step is worth it for more flavorful, aromatic grains and greens.
Substitutions for grains and greens
So, as I’ve suggested a few times already, farro is not essential in this dish—it’s not gluten-free and it may not be easy to find. I get it in the bulk section of the supermarket.
Instead, you could use brown rice or a wild rice and brown rice mix and prepare similarly to the way farro is prepped in this grains and greens recipe (water-to-grain ratio is similar, but you may need more water for the wild rice mix).
Couscous (contains gluten) and quinoa (gluten-free) would also do well in this recipe and would cook up faster than farro or rice (ratio is 1 cup of grains to 1.5 cups of water for both).
Mindful spending for grains and greens
Bulk grains are the way to go when it comes to spending mindfully on this grains and greens recipe. As mentioned, use leftover radishes in salads and snacks and keep your eye on the mushrooms as they can go off quick.
And beans are the ultimate for cheap sources of protein and powerful nutrients. Buying in bulk is the most cost-effective, but they take forever and a day to prepare, and you might not eat them all before they go bad!
So I stock up on canned beans, but watch out for added sodium. Rinse the beans thoroughly if you can’t find the low-sodium variety.
I hope you enjoy this delicious and nutritious grains and greens with mushrooms and radishes recipe! If you make this recipe, please be sure to rate and review it in the comments.
Want more? Check out these related recipes:
- White Beans and Collard Greens with Creamy Barley
- Sauerkraut Pork Roast
- White Wine Curry with Chickpeas and Spinach
1 lb. mushrooms
6 large radishes
1/3 lb. pearled farro
Oils and spices
1 can black beans
Meal prep options
Make this …
Vegetarian: It already is!
Low-carb: Use riced cauliflower instead of farro and chicken, beef, or whatever alternative protein on hand instead of beans.
Gluten-free: Use brown rice instead of farro (same instructions).
Dairy-free: It already is!
Nutrition facts per serving
Total fat: 10g
Saturated fat: 4.2g
Total carbohydrate: 20.2g
Dietary fiber: 5.6g
Total sugars: 2.9g
Please see the nutrition disclaimer for more information.
Grains and Greens with Mushrooms and Radishes
- chef's knife
- cutting board
- medium lidded pot
- wooden spoon
- large skillet
- 1 tbsp olive oil
- 1 cup pearled farro
- 2 cups water
- 2 tbsp butter
- 1 lb. mushrooms, peeled and sliced
- 1/2 onion, chopped
- 2 cloves garlic, mince
- 6 large radishes, sliced
- 1 bunch collard greens, leaves removed from stem and chopped
- 1 can black beans, rinsed and drained
- 1 tsp salt
- dash black pepper
- Heat the olive oil in the lidded pot, and then toast the farro for 2 minutes. Stir in the water, boil, and then lower the heat. Simmer, covered, for 30 minutes or until the farro has absorbed all the water.
- Melt the butter in the skillet, and then add the mushrooms, onion, and garlic. Sauté until the mushrooms have lost most of their moisture (about 6 minutes), and then stir in the radishes. Turn off the heat, and stir in the collard greens, salt, and pepper.
- Stir in the black beans and farro, and adjust seasoning to taste.