In a large, heatproof bowl, pour boiling water over faro & cover. Allow to sit undisturbed for 20 minutes

In a large saute pan, melt butter in the olive oil over medium high heat. Add the shallots and cool until translucent, about 2 minutes. Add garlic, using wooden spoon to stir and cook until fragrant, approximately 30 seconds. Stir in oregano.

Add the drained faro to the pan, stirring to coat the grains in the oil and butter until toasted, about 2 minutes. Add the white wine to deglaze the pan, reduce the heat to low and bring the liquid to a simmer.

Begin adding the chicken stock, stirring well with each new addition, in 1/4 cup intervals. Adding the additional chicken stock as the pan becomes dry. After approx. 3 cups of stock have been added, taste faro for doneness. Add additional stock as needed. Stir in Kale and lemon zest and Goat cheese when faro is cooked.