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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro Breakfast Bowl

on June 1, 2018

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor, and slightly chewy texture, reminds me a lot of barley. Farro has been a long time coming. You just couldn’t get your hands on it anywhere! Now, it’s readily available in your local grocery store.

I’m showing two pictures here, one above, topped with an egg, and one below without. That’s where Steve and I have a strong difference of opinion. I’m not even sure if “opinion” is the even the right word. I’m no fan of the fried egg.  To be fair though, eggs are a big part of breakfast and Steve loves them, so that’s the reason for two pictures.

Anyway, this Farro breakfast bowl is easy to make while combining flavor, color, and texture. Here’s how this dish comes together.

2018-05-30 14.51.26

Let’s talk about Farro

 

I took a screenshot of this brand, because it’s the one I’m used for this dish. You know I love to take help from the grocery store, this cooks up in about 25 minutes, and includes some Porcini mushrooms. I’m SOLD!

2018-05-30 14.49.19

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Equipment: large saute pan, sauce pan with tight fitting lid.

Ingredients:
1 package of cooked Farro with Porcini mushrooms
1 pound, cooked bulk Italian sausage ( casings removed)
1 small can white shoepeg corn (rinsed and drained)
1 cup diced red bell pepper ( 1 med size pepper)
1 cup diced yellow bell pepper ( 1 med size pepper)
1 cup diced yellow onion
1/2 cup diced carrots
1 tablespoon minced garlic (3 cloves)
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper
1/4 cup Pistachios (optional)
7 ounces diced Feta cheese
1/4 cup shredded Parmesan cheese
2 tablespoons of freshly chopped basil
2 tablespoons of freshly chopped chives
2 tablespoons of freshly chopped mint
1 fried egg (optional, cooked to the temperature of your choosing)

Instuctions For Farro:
Cooking Time: 25 minutes
Follow the instructions on the back of the package. Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter on the package, I use olive oil. Cook the sausage while the Farro is cooking.

Directions:
Start by cooking the Farro. While the Farro is cooking on very low heat, in a large non-stick saute pan on medium heat, start browning off the Italian sausage. I don’t add any oil to the pan because the sausage will release its own fat, plus it browns nicely. Use a wooden spoon to break up the sausage. Don’t worry about the sausage bits sticking to the pan because once the vegetables are added, they will release their water which will allow those bits to be released. Once the sausage is about 70% cooked, and there is no more pink color showing, add in the vegetables, Kosher salt and black pepper.  Continue stirring, and scraping as much of those brown bits off the bottom of the pan, that’s all flavor! Saute until the onions are translucent, all the vegetables have softened and the sausage is nicely browned and fully cooked.

In a large bowl, add the cooked Farro and shoepeg white corn. Using a slotted spoon, add the sausage and vegetable mixture. Next, add the pistachios (optional),  Parmesan cheese, diced feta cheese, and fresh herbs, then toss.

Finish by adding the Farro mixture into a serving bowl and top with a fried egg, or not. Serve hot!

 

 

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