Farro is an ancient grain that has been a staple of rustic Italian cuisine for hundreds of years. It's easy to prepare and makes a deliciously healthful alternative to pasta. For this simple one-dish dinner, we've combined it with sweet Italian sausage, sautéed mushrooms, shallots and a handful of scallions for a splash of color and extra flavor.
PrintFarro with Sausage, Mushrooms and Shallots
Farro is a delicious, healthy alternative to pasta and this recipe combines it with Italian sausage and mushrooms to make an easy one-dish dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 4 links sweet Italian sausage
- 1-1/2 cups semi-pearled or pearled farro
- Low-sodium chicken broth
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 8 ounces cremini (or white button) mushrooms, washed and sliced
- 3 to 4 scallions, chopped
- Salt and freshly ground black pepper
Instructions
- Cut the sausage links into pieces about 1/2-inch thick (kitchen shears work well for this) and set aside.
- Using low-sodium chicken broth in place of plain water, cook and drain the farro according to the package directions. Set aside.
- While the farro simmers, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and sauté until lightly browned and cooked through, 4 to 5 minutes. Drain the excess fat from the pan, transfer the sausage to a plate and set aside.
- Add the remaining tablespoon of olive oil to the pan along with the shallots. Sauté over medium heat until softened, 2 minutes.
- Add the mushrooms and continue sautéeing until they're nicely browned, 5 to 7 minutes longer.
- Return the sausage to the pan, add the scallions and cook 1 to 2 minutes longer. Stir in the cooked farro, then taste and adjust the seasoning as needed.
- Plate individual servings and serve immediately.
Roz | La Bella Vita Cucina says
I love farro recipes and I ADORE mushrooms in any recipe! I’m grateful for you sharing this! Just signed up to receive more of your recipes via your email newsletter!
Cheers,
Roz
Lynne Webb says
Thanks so much Roz! I hope you enjoy the recipe if you decide to give it a try.