Farro with Pan-roasted Brussels Sprouts and Pistachios

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A mouthful of delicious, that’s what this meal was. Even little Chicken Nugget, my picky eater, took a sniff, took a bite, and declared, “Mom, this is so good!”

I wanted to make this as a main course (which I did), and have Watermelon and Feta Salad with Mint and Lime (which I did not) for a side but I ran out of time so we settled for watermelon and cherries straight up.

I should not that this salad is meant to be served warm, so if you are experiencing a heat wave, you might do well to wait until temps cool off a bit.

I hope your Wednesday is full of watermelon and other deliciousness!!

XX, Megan

DSC_0122For the Farro
6 cups spring water
1/2 teaspoon sea salt
2 large garlic cloves – skinned and left whole
1 fresh bay leaf
1 cup farro (semi-pearled or pearled barley is a good substitute)
For the Brussels Sprouts
1 tablespoon butter
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup (or honey)
12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices
1 shallot – skinned, halved lengthwise and cut in 1/8″ slices
2 garlic cloves – skinned and finely chopped
1/2 teaspoon sea salt
freshly ground black pepper to taste
1/3 cup salted shelled pistachios
1/4 cup reserved cooking liquid from the farro

Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid.

Heat a large non-stick skillet over medium-high heat. Add the butter. As soon as the butter has melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time.

Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds until the garlic has released its flavor, but don’t let it brown. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately.

This recipe was originally posted on Food and Style.

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