• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Farro Bowl with Sausage & Roasted Fall Vegetables

October 8, 2015 by Jill Foucre Leave a Comment

Farro Bowl with Sausage & Roasted Fall Vegetables
2015-10-08 10:34:33
Serves 6
Print
Ingredients
  1. 2 medium sweet potatoes, peeled, cut into ¾” pieces
  2. 2 T. olive oil
  3. 12 oz. Italian sausage, mild or spicy, casings removed
  4. 1 medium onion, halved, thinly sliced
  5. 3 cloves garlic, finely chopped
  6. 2 cups farro (about 12 oz.)
  7. 4 cups chicken stock
  8. 11 oz. broccoli rabe (rapini), ends trimmed, roughly chopped (6 cups)
  9. 2-4 cups baby arugula
  10. pinch of red pepper flakes
  11. 1-2 cups shredded cheese (smoked gouda, provolone, sharp cheddar)
Instructions
  1. Heat oven to 400 degrees.
  2. Mix sweet potatoes and oil and spread on large baking sheet. Sprinkle with salt. Roast, stirring often, until tender and golden, 20 minutes.
  3. Crumble sausage into large skillet. Add onion; cook over med. heat, breaking up sausage, until sausage is browned and cooked through, 10 minutes. Stir in garlic, cook 1 minute. Place farro and stock into saucepan. Heat to a simmer, reduce heat and simmer for 15 minutes, until farro is tender. Add broccoli rabe and simmer additional 2 minutes. Strain farro into a colander set over a bowl to catch extra stock. (Recipe can be made up to this point in advance, up to 3 days. Refrigerate all parts separately)
  4. Add drained farro to skillet with sausage. Stir in about ½ cup of reserved stock and heat through. Remove from heat; stir in sweet potatoes, arugula and a few crushed red pepper flakes. Season as needed with salt and pepper. Sprinkle with cheese.
By Teri Hiben
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Vegetables, Vegetarian Main Dishes Tagged With: fall, recipe, vegetables

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience