Farro Bowl with Sausage & Roasted Fall Vegetables

Farro Bowl with Sausage & Roasted Fall Vegetables
Serves 6
  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)
  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.
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