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.