Log in
Farro Bowl with Sausage & Roasted Fall Vegetables
Ingredients
- 2 medium sweet potatoes, peeled, cut into ¾” pieces
- 2 T. olive oil
- 12 oz. Italian sausage, mild or spicy, casings removed
- 1 medium onion, halved, thinly sliced
- 3 cloves garlic, finely chopped
- 2 cups farro (about 12 oz.)
- 4 cups chicken stock
- 11 oz. broccoli rabe (rapini), ends trimmed, roughly chopped (6 cups)
- 2-4 cups baby arugula
- pinch of red pepper flakes
- 1-2 cups shredded cheese (smoked gouda, provolone, sharp cheddar)
Instructions
- Heat oven to 400 degrees.
- Mix sweet potatoes and oil and spread on large baking sheet. Sprinkle with salt. Roast, stirring often, until tender and golden, 20 minutes.
- 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)
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/