Farro is King A few weeks ago, I wrote about including more whole grains in our diets.  I have come to really enjoy the nutty taste of farrow as a new grain in my diet.  This week I must share...

Farro is King
Farro is King

A few weeks ago, I wrote about including more whole grains in our diets.  I have come to really enjoy the nutty taste of farrow as a new grain in my diet.  This week I must share a recipe that adds meat to the ingredients but this was crowd tested and very good.

As always, I would suggest creating the farrow or any whole grain with homemade or a low-sodium stock.  It is a lesson about layering flavors.  Here is the link to earlier blog on Stock.

Homemade Vegetable Stock

Ingredients:

Full gallon freezer bag loaded with vegetable discards.  My bag this week included:  ribs of kale, carrot and zucchini ends after a shredding project, onion skins and bruised onion skins, very small garlic cloves, celery leaves, asparagus tips and mushroom stems.

Directions:

  1. Cover these frozen vegetable discards with 5 cups of water.
  2. Season this with salt and pepper to your taste.
  3. Bring to a simmer on the stove in a Dutch oven for about 35 minutes.
  4. Strain off the golden liquid and use as your homemade stock.

Farro with Sausage and Apples

Sausage and Apples
Sausage and Apples

Ingredients:

  • 2 cups of Farro, prepared in 4 cups of stock
  • 4 links of sausage,  this can be Italian pork sausage , or a chicken sausage, remove casings
  • 2 -3 onions, chopped
  • 2 – 3 cloves garlic, minced
  • 1 – 2 apples, chopped small
  • Salt and pepper
  • Chili flakes
  • 1 tablespoon butter if needed

Directions:

  1. Prepare the farro and set aside.
  2. In a large skillet, fry the sausage and stir until browned.  About 5 – 7 minutes.
  3. Remove the sausage and set aside.
  4. If there are sausage drippings, there will be no need to add butter.  If the sausage is very lean, you will want to add 1 tablespoon of butter to sauté the onions.
  5. Saute the onions and apples for 5 – 7 minutes until tender.
  6. Add in the minced garlic and cook another 2 – 3 minutes.  Careful not to burn the garlic.
  7. When the apples and vegetables are cooked, add back in the sausage to warm and then also add in the farro.
  8. Season with salt and pepper and chili flakes. Start with about ¼ teaspoon of chili flakes and then check your seasonings.
  9. Serve warm.
  10. Great hearty side dish with a big green salad.

Farro with Mediterannean Seasonings - a Vegetarian Alternative

Farro with Mediterannean Seasonings
Farro with Mediterannean Seasonings

Ingredients:

  • 2 cups of Farro, prepared in 4 cups of stock
  • 2 -3 onions, chopped
  • 2 – 3 cloves garlic, minced
  • 8 ounce jar of sundried tomatoes packed in oil, drain but reserve the oil for the sauté
  • 1 pint cherry tomatoes, slices in half
  • 15 ounce can black olives
  • Salt and pepper
  • 1 -2 teaspoons Italian seasoning
  • Chili flakes

** I might add some Roasted Peppers too if there were some in the pantry,

Directions:

  1. Prepare the farro and set aside.
  2. Saute the onions in about 2 tablespoons of the oil from the sundried tomatoes.
  3. Add in the minced garlic and cook another 2 – 3 minutes.  Careful not to burn the garlic.
  4. Add in the sundried tomatoes with the oil drained.
  5. Add in the farro and warm.
  6. Add the olives and fresh tomatoes last.
  7. Season with salt and pepper, Italian seasoning and chili flakes. Start with about ¼ teaspoon of chili flakes and then check your seasonings.
  8. Serve warm.

Farro is still king for me!

What is your favorite preparation of Farro or any of the healthy grains?