Farro with Kale and Mushroom

1 cup faro 2 bunches kale 2 ½ cups chicken broth 1 1/3 cups chopped Spanish (yellow) onion 3 ¼ cups chopped mushroom (about 1 package) 2 garlic cloves, minced 2 TBS chopped fresh parsley 1 TBS butter 1 ½ tablespoons olive oil ½ cup dry white wine ¼ TSP freshly ground pepper ½ TSP sea salt Bring broth to a simmer in a small saucepan. 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 farro and white wine; cook until liquid is almost evaporated (about 2 minutes), stirring often. Stir in broth. Cover, reduce heat, and simmer 25 minutes. Add kale, salt, and garlic; cook 6 minutes or until kale is tender, stirring often. Add parsley and remaining ingredients. Serves 4-6.