How farro will you go to put a healthy and quick meal on the table? A little chicken Italian sausage, some fresh vegetables and a good bit if farro and about 30 minutes and you will be serving dinner with pride.
Once upon a time farro was only found outside of Italy in gourmet restaurants and little Italian markets. You don’t have to go all the way to Italy to get Farro any more. It’s now available in many grocery stores and markets. 
This ancient Italian grain is an early form of wheat that has recently become one of the “it” ingredients. There is a lot of confusion about Farro. There are 3 kinds that differ in taste and cooking technique. Farro Medio (a.k.a. emmer) is the most common type. It’s also the easiest to cook. Whatever kind of farro you buy, follow the directions on the package to get the best results. I like my farro on the softer side of toothsome. If you like a chewier bite, experiment with the cooking time until it’s just right.
I’ve been using Meijer Naturals Italian Farro . I cook the whole 8.5 ounce package and use the extras for hot breakfast cereal, salads, or side dishes. Yes, it is that versatile. I love this stuff! I’ve been known to stand in front of the refrigerator eating it cold. Use this recipe as a springboard to you own farro nirvana.
- 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
- 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.
