Farro Way From Home
Nov. 6th, 2023 12:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Farro with Sausage and Cider.
"This cozy, wintry skillet dinner is more substantial than a farro salad but just as appealing."
6 Tbsp olive oil, divided
12 oz bulk spicy Italian sausage
1 large red onion, halved and thinly sliced into half moons
no garlic (Ha! I used... a bit more.)
1 cup apple cider (Since this is a US recipe, it means unfiltered apple juice rather than carbonated hard cider.)
2 sprigs rosemary
salt to taste
1 1/2 cups farro
1 cup chopped parsley
1 cup torn mint leaves
1/2 cup grated Parmesan
2 tsp apple cider vinegar (aka pomgar or malgar)
2 cups arugula (I used spinach)
Saute 2 Tbsp oil in a large skillet over medium-high heat. Add the sausage and 3/4 of the onion slices. Cook, stirring occasionally, until the sausage is browned in spots, 7-10 minutes.
Add the cider, rosemary, salt to taste, and 2 cups water to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the farro. When the liquid returns to a simmer, lower the heat to medium-low and cover the pan. Cook until the liquid evaporates and the farro is tender, 25-35 minutes.
Discard the rosemary sprigs. Stir in the reserved onion, parsley, mint, Parmesan, vinegar, and remaining 4 Tbsp oil. Taste and add more salt and vinegar if needed. Just before serving, top the farro with the arugula and a bit more parsley and mint.
What worked: Another winner from the one-pot cookbook. Hearty, easy, and the mint and vinegar added a tang I wasn't expecting. I didn't add any salt but I didn't miss it.
What didn't: It took an extra 5 minutes to absorb the liquid. We used spinach; the arugula would have been a bit better with more bite.
Will I make it again? Sure.
"This cozy, wintry skillet dinner is more substantial than a farro salad but just as appealing."
6 Tbsp olive oil, divided
12 oz bulk spicy Italian sausage
1 large red onion, halved and thinly sliced into half moons
no garlic (Ha! I used... a bit more.)
1 cup apple cider (Since this is a US recipe, it means unfiltered apple juice rather than carbonated hard cider.)
2 sprigs rosemary
salt to taste
1 1/2 cups farro
1 cup chopped parsley
1 cup torn mint leaves
1/2 cup grated Parmesan
2 tsp apple cider vinegar (aka pomgar or malgar)
2 cups arugula (I used spinach)
Saute 2 Tbsp oil in a large skillet over medium-high heat. Add the sausage and 3/4 of the onion slices. Cook, stirring occasionally, until the sausage is browned in spots, 7-10 minutes.
Add the cider, rosemary, salt to taste, and 2 cups water to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the farro. When the liquid returns to a simmer, lower the heat to medium-low and cover the pan. Cook until the liquid evaporates and the farro is tender, 25-35 minutes.
Discard the rosemary sprigs. Stir in the reserved onion, parsley, mint, Parmesan, vinegar, and remaining 4 Tbsp oil. Taste and add more salt and vinegar if needed. Just before serving, top the farro with the arugula and a bit more parsley and mint.
What worked: Another winner from the one-pot cookbook. Hearty, easy, and the mint and vinegar added a tang I wasn't expecting. I didn't add any salt but I didn't miss it.
What didn't: It took an extra 5 minutes to absorb the liquid. We used spinach; the arugula would have been a bit better with more bite.
Will I make it again? Sure.
no subject
Date: 2023-11-07 07:10 am (UTC)we did a sausage on chopped up bed of romaine thing last night, in a warm sherry viniagrette with scallions, fresh sage and poached pears that was simple and delicious.