Recipes
Sprouts and Farro Skillet
Prep time:15 min
Total time:40 min
Serves 6 to 8
Ingredients
2 tbsp Longo's Essentials Country Churned Salted Butter
1 onion, quartered and sliced
5 cups shredded Brussels sprouts (about 400g)
1/2 tsp salt
1/4 tsp pepper
3 cloves garlic, minced
3 cups cooked Longo’s Farro
1 cup Longo's Essential Chicken or Vegetable Broth
1/4 cup chopped fresh parsley
4 slices Longo’s Prosciutto (optional)
Directions
- •Melt butter in large skillet over medium heat. Add onions; sauté for 8 minutes or until golden. Add sprouts, salt and pepper; sauté for 5 minutes. Add garlic; sauté for 1 minute.
- •Stir in farro and broth and bring to a simmer. Partially cover and cook for 8 to 10 minutes or until fluids have evaporated and grains are warmed through. (Make-ahead - Dish can be prepared up to this point, reserved in the skillet and reheated with a splash of extra broth just before serving.)
- •If using prosciutto, lay out on baking sheet and bake in preheated 375°F oven for 8 minutes. Cool and crumble.
- •Just before serving, sprinkle skillet with parsley and crumbled prosciutto (if using).
A dash of advice
Serve this right out of the skillet for one less dish to wash up.
To shred sprouts, trim and cut in half. Run a knife along to slice thinly into shreds.
To cook farro, bring 3 cups water to a boil and add 1/2 tsp salt. Add 1 1/3 cups Longo’s Farro and simmer for about 15 minutes or until tender. Drain well and rinse with cool water. Farro can be cooked, then covered and refrigerated for up to 2 days.
Nutritional Information
Per serving (1/8th recipe): 250 calories
- Protein 9g
- Fibre 5g
- Fat 6g
- Sugar 3g
- Carbs 49g
- Sodium 360mg
