Sausage & Mushroom Farro Pilaf

Posted on by llbalanced
Sausage & Mushroom Farro Pilaf
Print Recipe
COMMENTS 
WP_Post Object
(
    [ID] => 7579
    [post_author] => 2
    [post_date] => 2016-12-22 16:33:14
    [post_date_gmt] => 2016-12-22 22:33:14
    [post_content] => 
    [post_title] => Sausage & Mushroom Farro Pilaf
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => sausage-mushroom-farro-pilaf
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-12-22 16:33:14
    [post_modified_gmt] => 2016-12-22 22:33:14
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => https://llbalanced.com/?post_type=recipe&p=7579
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
12.22

Farro is the unsung hero of the whole grain world. Farro is an ancient wheat grain that has been enjoyed by cultures for thousands of centuries. It is packed with fiber, B vitamins, minerals like zinc and magnesium,  as well as plant-based protein (source). I am completely enamored with farro's unique nutty, roasted flavor and chewy texture, and when it's cooked enough, I find it beneficial for digestion.

During our first truly wintry Nashville week, I found myself with an unshakeable hankering for farro. I have an amazing Farro & Sweet Potato Risotto that I made last year, but I wanted something that I didn't have to 'babysit' as much as a risotto. Pilaf to the rescue! Technically, a pilaf is a Middle Eastern or Indian dish of rice or wheat, cooked in stock with spices, typically having added meat or vegetables. As wheat's ancestral cousin, I figure the pilaf concept can make room for farro, and then I just had fun playing with the other ingredients!To amp up the heartiness factor, I added herbacious Italian sausage and meaty mushrooms to my pilaf. I also used one of my secret-weapon flavor pairings, molasses and tamari, for an extra layer of richness and umami.

Today's recipe is the result of my pilaf experimentation, and we happily gobbled it up for multiple dinners on end (I don't recommend the gobbling; chew!). I like to enjoy mine with a generous shaving of parmesan cheese or nutritional yeast, but Max actually prefers his with a drizzle of ketchup. You could also toss this over mixed greens with a drizzle of balsamic for a wilted salad. If you want to make this vegan or vegetarian, I'd suggest doubling the mushrooms and increasing the garlic and rosemary.

Note that farro does contain gluten, so if you are intolerant or have an allergy/sensitivity, this is not the grain for you. In that case, I'd suggest substituting quinoa or buckwheat in this recipe, cooked in broth according to package directions. Depending on how much broth is left after cooking the grain of choice, you may or may not need to add a little more liquid to the sausage/veggie mixture when you add the grains in.

This pilaf is a perfect dish to make when you're craving something that will warm and satisfy you from the inside out!

SHARE THIS:
TOTAL TIME :50minutes
6servings
INGREDIENTS
  • 1/2 medium yellow onion
  • 1 sprig fresh rosemary (sub 1/4 teaspoon dried)
  • 4 cloves garlic
  • 8 ounces pre-sliced baby bella or button mushrooms
  • 1 cup uncooked farro
  • 3 cups low-sodium chicken stock
  • 2 bay leaves
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 lb sweet/mild Italian sausage, casing removed
  • 1 1/2 tablespoons molasses
  • 1 tablespoon low-sodium Tamari (sub soy sauce)
  • 1 1/4 cups frozen green peas
DIRECTIONS
  1. Dice onion into 1/4 inch pieces. Mince 1 teaspoon rosemary. Mince garlic. Used damp paper towel to wipe any dirt off of mushrooms. Set everything aside.
  2. Rinse and drain farro in a fine-mesh strainer. Add chicken stock to a medium-sized pot and bring to a simmer on medium heat. Add farro, bay leaves, sea salt and pepper. Turn heat to the lowest setting, cover with a lid and cook for 30 minutes, until farro is tender but still has some ‘chew’.
  3. While farro is cooking, line a large dinner plate with paper towel. Add oil to a large skillet or pot and heat to medium. When oil is lightly bubbling, add sausage. Allow to cook 2-3 minutes without stirring to get a nice golden brown crust. Then use a firm spatula to flip and repeat, closer to 1-2 minutes on this side. Then use spatula to break up the sausage and continue to cook, stirring, until no pink remains.
  4. Turn heat to low and remove sausage to paper-towel-lined plate. Add onions and mushrooms to the pan, along with a splash of water. Cook, stirring every minute or so, until mushrooms are softened and onions have golden-brown edges, around 10-12 minutes. Add rosemary, garlic, molasses and tamari and cook, stirring, another minute, until garlic and rosemary are fragrant. Add sausage and farro back into the pan and turn up to medium heat. Cook, stirring, until most of the liquid has evaporated, around 5 minutes. Turn off heat and stir in green peas. Taste for salt and add accordingly. Serve immediately.
This entry was posted in . Bookmark the permalink.

Previous Recipes: