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Farro Recipe with Italian Sausage and Peppers
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Farro Recipe with Italian Sausage and Peppers: the perfect weeknight meal loaded with delicious buttery farro and roasted Italian sausage with peppers and zucchini. • I cook a lot, like A LOT, and often times I’m making some extravagant dessert, or a sort of fine dining meal that my family may not like, so I like it when I make a tasty weeknight type of meal like this farro recipe loaded up with Italian sausage and peppers. Whenever I can bust out a meal in under 45 minutes that I know the family will love is always a win in my book! If you’re a little nervous about farro, then let me ease your mind. • SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha • • MORE GREAT RECIPES • Gnocchi: http://bit.ly/2Mw7uYG • Cornbread Caprese Salad: http://bit.ly/2t1Lugo • Farro Salad with Lemon Vinaigrette: https://bit.ly/2l9KnXF • Mediterranean Quinoa Bowl with Falafel: https://bit.ly/2MlxBC1 • Jackfruit Tacos: http://bit.ly/2lcFg9k • Vegetable Quesadillas: http://bit.ly/2HNPcz1 • Kale Salad with Fried Goat Cheese: http://bit.ly/2sW0Ymc • Classic Ratatouille: http://bit.ly/2l7Bj5A • Farro Recipe with Italian Sausage and Peppers • For the Farro: • 2 cups of Bob’s Red Mill Farro, rinsed • 6 cups of vegetable stock • 2 tablespoons of unsalted butter • 1 tablespoon of chopped fresh thyme • sea salt and fresh cracked pepper to taste • For the Italian Sausage and Peppers: • 3 tablespoons of unsalted butter • 6 mild Italian sausage • 12 to 14 peeled cipollini onions • 8 garlic cloves • 1 each seeded and thickly sliced red and yellow bell pepper • 1 each thickly sliced green zucchini and yellow squash • 1 cup of cherry tomatoes • 2/3 cup of madeira wine • 1 cup of beef stock • 2 cups of packed arugula leaves • ½ cup of shaved Parmesan cheese • sea salt and fresh cracked pepper to taste • optional: fresh thyme and oregano for garnish • prep time: 10 minutes • cook time: 35 minutes • serves 6 • procedures: • 1. Farro: Add the farro, vegetable stock and sea salt to a medium size pot and bring to a boil. • 2. Stir, add a lid and simmer over low heat for 30 minutes or until tender. • 3. Finish with butter, thyme, salt and pepper. Keep warm. • 4. Sausage and Peppers: Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat and sear the sausage on all sides until golden brown. Set the sausage aside. • 5. Turn the heat up to high and add in the cipollini onions and sear for 2 to 3 minutes or until browned. • 6. Add in the garlic and saute for 1 minute before adding in the peppers, zucchini, squash and tomatoes and pan sear for 2 to 3 minutes or until lightly browned. • 7. Remove the veggies from the pan and deglaze the pan with madeira and cook it until the liquid is reduced to 1/3. • 8. Add in the stock and cook for 3 to 4 minutes over medium heat and then add in the sausage and roasted vegetables and cook for 2 to 3 more minutes. • 9. Finish with remaining 2 tablespoons of butter, salt and pepper. • 10. Serve the cooked farro with the sausage and veggies and garnish with arugula, parmesan and herbs.
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