Brussels Sprout Farro

5 from 1 vote

This quick and easy sautéed brussels sprout farro recipe can be a vegetarian side dish or a main for a weeknight dinner or a holiday meal.

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For farro

1 cup pearled farro, rinsed
3 cups water

For brussels sprouts

1 pound brussels sprouts
2 tablespoons olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juice and zest
1/4 cup grated parmesan
1/4 cup chopped almonds
1 tablespoon chopped parsley

Instructions

Combine the farro and water in a medium saucepan. Bring the water to a boil. Reduce the heat and simmer the farro for about 12 minutes until it is cooked through but still has a chewy bite. Drain the farro and remaining water from the saucepan into a fine mesh strainer.
Cut the root end off the brussels sprouts and remove any damaged leaves. Use a food processor fitted with the slicing disc attachment and shred the brussels sprouts. (If you don’t have a food processor, you can use a mandolin to do this. Do not cut off the root end, so you have something to hold on to.)
In a large skillet or sauté pan, warm the olive oil over medium high heat. Add the brussels sprouts and shallots. Sauté them for 4-5 minutes until the sprouts start to become tender and brown in spots.
Then stir in the garlic, salt, pepper, and lemon juice and continue sautéing for 1-2 minutes until more of the sprouts are tender and some are lightly browned and crisp at the leafy edges.
Remove the brussels sprouts from the heat and fold in the farro.
Stir in the lemon zest, parmesan, almonds and parsley.

Notes

You can use barley instead of farro. Both contain wheat, so if you want the recipe to be gluten free, use brown rice or wild rice.

Leave out the parmesan if you need it to be vegan or use a dairy-free, plant-based substitute.

Let leftovers cool to room temperature before transferring them to an airtight container. You can save them in the refrigerator up to 3 days. They will soften the longer you keep them. Reheat them in the microwave or eat them cold.

Nutrition