Ingredients

1-1/4 cup cooked farro

1 -1/4 cup cooked quinoa

1 -1/4 cup cooked wild rice

8 ounces mushrooms, coarsely chopped - I use a combination of cremini and shitake

2 ribs celery, chopped

1/3 cup chopped sweet red pepper

1/2 cup chopped shallots or onions

1/2 cup chopped kale

1/2 cup chopped green olives with pimentos

1/2 cup chopped walnuts, if you have time toast them for a minute or two beforehand, be careful not to scorch them

3 tablespoons low sodium tamari, soy sauce, or coconut aminos

Instructions

1. In a large skillet over medium heat saute the shallots, red pepper, and celery until the celery is tender, you may need to add a tablespoon or two of water to prevent sticking. Add the chopped mushrooms and saute until the mushrooms are tender, about 10 minutes.

2. Stir in the olives, walnuts, and kale to combine well. Turn heat to low, cover and allow these added ingredients to heat through, about 5-8 minutes before serving.

Note:

• Feel free to substitute wild rice with brown rice and farro can also be replaced with bulger or millet - any grain with a chewy texture.

• Serve as a side dish, main entree, stuffed in a wrap, or at the base of a Buddha Bowl.