Italian Farro With Sausage And 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.