Grano With Mushrooms And Greens

• 2 1/2 cups fat-free, less-sodium chicken broth
• 1 1/2 tablespoons olive oil
• 1 1/3 cups chopped onion
• 3 1/4 cups chopped mushrooms (about 1 8-ounce package)
• 1 cup grano
• 1/2 cup dry white wine
• 6 cups chopped kale
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon butter
• 1/4 teaspoon freshly ground black pepper

1. Bring broth to a simmer in a small saucepan.
2. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Stir in grano and white wine; cook until liquid is almost evaporated (about 2 minutes), stirring often. Stir in broth. Cover, reduce heat, and simmer 25 minutes.
3. Add kale, salt, and garlic; cook 6 minutes or until kale is tender, stirring often. Add parsley and remaining ingredients.

chicken broth, olive oil, onion, mushrooms, grano, white wine, chopped kale, salt, garlic, parsley, fresh marjoram, butter, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grano-with-mushrooms-greens (may not work)