Wednesday, October 29, 2014

Farro with Chicken Sausage and Apples

Are you sick of sausage yet? I know, totally ridiculous question, right? Most people don't subscribe to a dietitian's food blog expecting to receive and whole week's worth of sausage recipes but hey. I do what I can. This one features the chicken variety and it has become my go-to work night meal on so many occasions. It's quick, easy and the kids love it. And it's not a pasta meal which I sometimes get stuck in a rut serving WAY too often for convenience sake. 
Farro has always sounded super intimidating and a little too Seattle-granola even for little old me. But with a little research (and a quick Google on how to pronounce it - for the record, it's FAHR-OH), I decided to give it a go. It's actually really delicious, sort of a sister grain to oatmeal in my mind, but much less mushy. It's high in fiber, protein and iron and great served hot or cold in salads. This recipe in particular works wonderfully reheated if you are looking for something to prepare ahead and also makes the perfect vehicle for whatever protein and veggie ingredients you might already have on hand. I love to add sundried tomatoes and kale along with the onion, garlic and apples but feel free to think outside the box and even vary the flavor of chicken sausage you use. Substitute bell peppers for the apple and then pair it with a cheesy Italian chicken sausage. Or toss in zucchini squash along with a pesto chicken sausage. Go crazy, people! If you have a hard time locating farro, I know Bob's Red Mill sells some and I'm sure you can find it in the bulk section at Whole Foods or PCC. I typically just buy mine from Trader Joe's where they sell a 10 minute variety to save myself a trip to a third (yes, third!) grocery store for my weekly shopping round up....
Farro with Chicken Sausage and Apples
(if you really must know...adapted from the Trader Joe's 10 Minute Farro package)
1 package Trader Joe's 10 minute Farro
4 cups chicken broth
4 precooked chicken apple sausages (such as Aidell's), sliced in 1/4 inch rounds
1 Tablespoon butter
1 onion, diced
1 clove garlic, minced
1 large apple, diced small
Salt and Pepper, to taste
Red pepper flakes, to taste
Bring chicken broth to a boil in a large saucepan. Add the farro and simmer over medium-low heat for 10-12 minutes until tender. Drain, reserving a small amount of cooking broth. Heat a large skillet over medium high heat and sauté sausage until browned and heated through. Transfer sausage to a bowl and keep warm. Melt butter in the same skillet and add onion, garlic and apple and sauté until tender, ~5 minutes (add any variation ingredients at this time). Return sausage to skillet along with the farro and gently stir all ingredients to combine. Season to taste with salt, black pepper and red pepper flakes. Add reserved chicken broth to moisten (as needed) and toss and serve.
Serves 4-6

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posted by kelsie