SPROUTS AND FARRO SKILLET
RECIPE TYPE
Holiday, Vegetarian
SERVES
6 to 8
Prep time: 15 min
Total time: 40 min
Ingredients
INGREDIENTS
2 tbsp Longo's Essentials Country Churned Salted Butter |
1 onion, quartered and sliced |
5 cups shredded Brussels sprouts (about 400g) |
1/2 tsp salt |
1/4 tsp pepper |
3 cloves garlic, minced |
3 cups cooked Longo’s Farro |
1 cup Longo's Essential Chicken or Vegetable Broth |
1/4 cup chopped fresh parsley |
4 slices Longo’s Prosciutto (optional) |
Directions
DIRECTIONS
Melt butter in large skillet over medium heat. Add onions; sauté for 8 minutes or until golden. Add sprouts, salt and pepper; sauté for 5 minutes. Add garlic; sauté for 1 minute.
Stir in farro and broth and bring to a simmer. Partially cover and cook for 8 to 10 minutes or until fluids have evaporated and grains are warmed through. (Make-ahead - Dish can be prepared up to this point, reserved in the skillet and reheated with a splash of extra broth just before serving.)
If using prosciutto, lay out on baking sheet and bake in preheated 375°F oven for 8 minutes. Cool and crumble.
Just before serving, sprinkle skillet with parsley and crumbled prosciutto (if using).
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 9g | Fibre 5g |
Fat 6g | Sugar 3g |
Carbs 49g | Sodium 360mg |
