ITALIAN FARRO WITH SAUSAGE AND APPLES
Notes: Farro, a wheatlike grain, makes a delicious alternative to cracked wheat, rice, and similar side-dish carbs with meats, poultry, and fish. Cooked with sausage, then mixed with diced apples for a sweet crunch, farro makes a savory side dish for roast chicken.
Provided by wp
Yield Makes about 6 cups; 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Sort farro, discarding strawlike bits of hulls and other debris. Pour farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain farro.
- In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir often until browned, about 5 minutes. Spoon out and discard all but 1 tablespoon fat or, if necessary, add butter to equal 1 tablespoon fat in pan. Add farro to sausage in pan and stir until grains are dried, about 2 minutes.
- Add broth and bring to a boil, then reduce heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to bite and no longer tastes starchy, about 25 minutes. Stir in parsley, cover, remove from heat, and let stand 10 minutes.
- Meanwhile, peel and core apple; cut into about 1/4-inch dice and mix with lemon juice. Stir into farro, season to taste with salt and pepper, and pour into a bowl.
Nutrition Facts : Calories 181, Carbohydrate 27, Cholesterol 7.1, Fat 3.9, Fiber 2.7, Protein 9.4, SaturatedFat 1.3, Sodium 150
CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
- Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.
FARRO WITH SAUSAGE & APPLES
I modified the Trader Joe's 10 Minute Farro package recipe. It is easy and delicious. I keep all my recipes here and I don't want to loose this one.
Provided by Nado2003
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook farro per package instructions. I put 1 part farro to 2 parts broth or water into a rice cooker and let it work. Takes my rice cooker about 15-20 minutes to complete.
- In a large skillet over high heat, crumble sausage and stir until browned, about 5 minutes.
- Remove sausage and set aside, keep sausage drippings.
- If pan is too dry, add butter and melt. Add onion, garlic and apple; saute until tender, about 5-6 minutes.
- Add farro and sausage back to skillet; season to taste with salt, pepper and chili flakes; stir until warmed through, about 1 or 2 minutes more.
- Serve warm with a green salad.
Nutrition Facts : Calories 207.6, Fat 12, SaturatedFat 4.9, Cholesterol 83.2, Sodium 679, Carbohydrate 16.8, Fiber 2, Sugar 8.7, Protein 9.2
INSTANT POT BROTHY FARRO WITH SAUSAGE AND LEEKS
A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.
Provided by Anna Stockwell
Categories Instant Pot Pressure Cooker Leek Sausage Green Onion/Scallion White Wine Thyme Radish Lemon Dinner Spring
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat cooker on "Sauté" setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
- When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
- Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
- Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
- Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 3 minutes at high pressure.
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
- Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.
FARRO AND SAUSAGE PARMIGIANO
Make and share this Farro and Sausage Parmigiano recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 7 minutes. Add two-thirds of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, about1 minute.
- Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 - 3 hours. Stir in the scallions.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and the remaining garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt. Transfer to a plate.
- Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve.
- One Step To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.
Nutrition Facts : Calories 886.9, Fat 57.3, SaturatedFat 21.1, Cholesterol 109.2, Sodium 2479.4, Carbohydrate 48.6, Fiber 5.4, Sugar 10.3, Protein 44.7
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