Farro With Leeks And Balsamic Roasted Brussels Sprouts
From PongoUSA 11 years ago
- 40 min. to make
- Serves 4
Grains are good for you and can taste darn good, as in this recipe. They are cooked with chicken broth and braised leek and later mixed with brussels sprouts, roasted in the oven with balsamico and olive oil. You can certainly eat this as a main dish, I made some grilled pork with it.
Ingredients
- 450 grams Brussels sprouts, bottom stems trimmed off and quartered shopping list
- 2 tablesp. olive oil, divided shopping list
- 2 tablesp. balsamic vinegar, divided shopping list
- 1 cup Dried farro ( I used 10 min. farro from Trader Joe's ) shopping list
- 2 cups chicken broth shopping list
- 1 large leek, dark green part removed, halved and sliced into 1/8th inch halfrounds, crosswise shopping list
- 1 teasp. rosemary or herbes de provence shopping list
- 2 teasp. Dijon mustard shopping list
- sea salt and pepper to taste shopping list
How to make it
- Preheat oven to 390 F. Toss the Brussels sprouts with one tablespoon each olive oil and balsamic vinegar. Arrange sprouts on a foil lined baking sheet and sprinkle with salt and pepper. Roast for approximately 30 minutes, or until they're browning slightly.
- Heat remaining tablespoon olive oil in a medium sized pot. Saute leeks
- for 8 minutes, or until translucent. Add farro and toast for a minute or two, stirring frequently. Add broth to the pot and bring to a boil. Reduce to a simmer. Let simmer until all liquid has been absorbed, approximately 25 - 20 minutes. Stir in the brussels sprouts, the dijon mustard, the rosemary, and a little extra balsamic vinegar if you like things tart. Season to taste with salt and pepper, and serve.
- Note : If using regular farro, simmer grains with lids on pot, slightly ajar.
People Who Like This Dish 3
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