Tuesday, August 11, 2009

Farro and Herb Pilaf with Sausage, Mushrooms and Spinach



Swimming this summer also gave me a kick-start to my health program. I was one of those people who said that I eat healthy and exercise but still can’t drop the extra 10 pounds. With the idea of hundreds of people seeing me weekly in my bathing suit, and my iPhone “Lose it” application, came the awareness that I could eat better. I could get more nutrients for the same or fewer calories. Farro wheat is one that I have added to my regular meal rotation. It has a great earthy taste and is packed with nutrients. Farro is just as easy to prepare as rice or pasta and can be added to many different meals just as with rice or pasta. If you have not cooked with Farro, please give it a try. Try this meal. It’s fast, easy, yummy and packed with great stuff for your body.

Recipe adapted from Whole Foods Markets.

Ingredients

1 1/2 tablespoons olive oil, divided
1 1/2 cups farro
3 1/2 cups low-sodium chicken broth
3 links sweet Italian pork sausage, removed from casings

1 cup chopped red onion
2 cloves garlic, finely chopped

2 cups baby bella mushrooms, halved
2 cups packed baby spinach
Salt and pepper to taste

1/4 cup chopped parsley
2 tablespoons chopped oregano

Directions

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.

Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper.


Stir parsley, oregano, salt and pepper into pot with farro. Spoon onto plates. Top with sausage-mushroom mixture and serve.


11 comments:

comfycook said...

This looks like it belongs on my dinner table. It is yummy looking and our kind of meal.

redkathy said...

Oh wow this looks delicious! I have never tried Farro and am now inclined to do so! Thanks for sharing.

Ruby Mountain Beads said...

looks delicious Cass. I'll have to try it out. It's Amy BTW.

Selba said...

I can tell it's very delicious! *drool*

Cheryl said...

That looks delish, I have never eaten Farro, that must be nice and filling!

Ciao Chow Linda said...

brava to you for trying to eat healthier - and I know what you mean about how hard it is to lose weight. in answer to your question, no i haven't eaten squash blossoms raw, but they're barely cooked in my pasta recipe.

Grace said...

now THAT'S what i call an earthy dish! it looks so appealing, and it's healthy too, which is always awesome. nicely done!

figtree said...

I love farro..recently discovered it. This looks delicious!Figtreeapps

Suzie said...

You have inspired me to give farro a try - I was always a little unsure what to do with it.

Rowena... said...

I love farro, the taste, texture and versatility of it...so good for you that it's part of your healthy eating routine!

Jolita said...

That's our kind of food!