Farro With Sausage Apples Recipes

ITALIAN FARRO WITH SAUSAGE AND APPLES

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.

FARRO WITH SAUSAGE & APPLES

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.

INSTANT POT BROTHY FARRO WITH SAUSAGE AND LEEKS

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

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.

FARRO SAUSAGE APPLE SKILLET

Steps:

• Bring chicken broth to a boil; add farro. Cook until farro is tender, about 10 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon, reserving remaining grease in the skillet.
• Melt butter into the reserved grease over medium heat; cook and stir apples, onion, and garlic until apples are tender, 5 to 6 minutes. Add sausage and farro. Season with red pepper flakes, salt, and black pepper. Continue to cook and stir until warmed through, 1 to 2 minutes more.