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.

Reviews & Comments 2

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  • PongoUSA 8 years ago
    A nice piece of wild salmon would be nice with it, too ...
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  • sosousme 8 years ago
    Sounds delish, and perfect with a pork chop! I'm always looking for new ways to make some of the ancient grains...Thanks, great post.
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