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Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me of a lot of barley. Up until recently, you couldn’t get your hands on it anywhere! Now, it’s readily available in your local grocery store.

I’m showing two pictures of my Farro Breakfast Bowls, one topped with an egg, and one without. Steve and I have a difference of opinion about eggs. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg, to be fair, eggs are a big part of any breakfast and Steve loves them, that’s the reason for the two pictures.

Anyway, this is my Farro Breakfast Bowl, it’s easy to make while combining great flavor, color, and texture. Here’s how this dish comes together.

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Shoepeg Corn

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mint

Chives (2)

Sweet Basil (2)

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Farro-Breakfast-Bowl-3

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sautèpan, 1 (4-quart) saucepot with a tight-fitting lid.

Ingredients:
1 cup of uncooked Farro
3 cups of chicken stock, unsalted
1 pound of Italian chicken sausage, casings removed (substitute pork or turkey Italian sausage)
1 heaping cup of frozen white shoepeg corn, thawed
1 cup of diced red bell pepper, 1-inch dice
1 cup of diced yellow bell pepper, 1-inch dice
1 cup of diced onion, 1-inch diced
1/2 cup of carrots, 1-inch dice
1 tablespoon (3 cloves) of garlic, minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup Pistachios, roughly chopped (optional)
7 ounces of Feta cheese, cubed
1/4 cup Parmesan cheese,  freshly grated
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, minced
2 tablespoons of fresh mint, chopped
1 fried egg (optional), cooked to the temperature of your choosing)

Directions For Farro:
Cooking Time: 25 minutes
Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter, I substitute olive oil.

Tip: Cook the sausage and Farro at the same time.

Directions:
Start by rinsing and draining the Farro using a mesh sieve. In a 4-quart saucepot bring the chicken stock and 1 teaspoon of Kosher salt up to a rolling boil. Add the Farro, stir to combine. Simmer the Farro as if you are cooking pasta. Once the Farro is al dente, 15 to 20 minutes, drain any remaining liquid through a mesh sieve.

Next, in a large sautè pan on medium heat, add 1 tablespoon of olive oil. Using a wooden spoon start by breaking up the sausage. Turn and toss the sausage allowing it to brown on all sides or until the sausage is complete brown with no pink spots, around 10 minutes.

Add the onion, garlic, diced peppers and carrots to the pan. Season with Kosher salt and black pepper. Stir and continue cooking until vegetables become tender another 7 to 10 minutes.

Don’t worry about the sausage bits sticking to the bottom of the pan because once the vegetables are added, they’ll release their water allowing those bits to be released.

Using the back of a wooden spoon, scrape as much of those brown bits off the bottom of the pan, that’s all flavor!

Transfer the cooked Farro and shoepeg corn to a large mixing bowl. Using a slotted spoon, add the cooked sausage and vegetable mixture to the bowl. Next, add the pistachios (optional), Parmesan cheese, cubed feta, and fresh herbs, then toss together.

Ladle the Farro mixture into a serving bowl and top with a fried egg (optional).

Serve hot!

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