Ingredients
- 8 Ounces Farro You will only use half of this to serve two.
- 3 Cups Reduced Sodium Chicken Broth
- 2 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- 2 Chicken Italian Sasage Links Pre-cooked
- 1 Medium Zucchini
- 1/2 Sweet Onion Chopped
- 1/2 Red Bell Pepper Chopped
- 6 Crimini Mushrooms Chopped
- 3 Cloves Garlic
- 1 Tblsp. Olive Oil
- 1/2 Tsp. McCormick Italian Herb Blend Grinder
- 1/2 Cup Italian Cheese Blend Divided
- 1 Tblsp. Fresh Herbs
Servings:
Instructions
- Bring the Chicken broth to a boil in a large saucepan. Add the farro, garlic and onion powder and bring back to a boil. Reduce the heat and cook uncovered until the farro is toothsomely tender and the broth is almost absorbed. This should take 15 – 20 minutes.
- Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the pan. Add the onion and cook for 3 minutes or so until it begins to soften.
- Add the sausage and mushrooms to the pan and cook for another 3 minutes.
- Add the peppers, zucchini and garlic to the pan. Cook everything for about 4 minutes. If the mixture seems a little dry, steal a bit of broth from the farro pan to keep things moving.
- Add approximately 2-1/2 cups of the farro and any remaining broth to the fry pan (save the rest of the farro for another meal). Cook over low heat for a few minutes stirring occasionally to bring things together.
- Add the herbs and half of the cheese. Stir until the cheese is melted. Serve topped with the rest of the cheese.
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