Farro Sausage Apple Skillet Recipes

ITALIAN FARRO WITH SAUSAGE AND APPLES

Steps:

• Sort farro, discarding strawlike bits of hulls and other debris. Pour farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain farro.
• In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir often until browned, about 5 minutes. Spoon out and discard all but 1 tablespoon fat or, if necessary, add butter to equal 1 tablespoon fat in pan. Add farro to sausage in pan and stir until grains are dried, about 2 minutes.
• Add broth and bring to a boil, then reduce heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to bite and no longer tastes starchy, about 25 minutes. Stir in parsley, cover, remove from heat, and let stand 10 minutes.
• Meanwhile, peel and core apple; cut into about 1/4-inch dice and mix with lemon juice. Stir into farro, season to taste with salt and pepper, and pour into a bowl.

FARRO WITH SAUSAGE & APPLES

Steps:

• Cook farro per package instructions. I put 1 part farro to 2 parts broth or water into a rice cooker and let it work. Takes my rice cooker about 15-20 minutes to complete.
• In a large skillet over high heat, crumble sausage and stir until browned, about 5 minutes.
• Remove sausage and set aside, keep sausage drippings.
• If pan is too dry, add butter and melt. Add onion, garlic and apple; saute until tender, about 5-6 minutes.
• Add farro and sausage back to skillet; season to taste with salt, pepper and chili flakes; stir until warmed through, about 1 or 2 minutes more.
• Serve warm with a green salad.

INSTANT POT BROTHY FARRO WITH SAUSAGE AND LEEKS

Steps:

• Preheat cooker on "Sauté" setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
• When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
• Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
• Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
• Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 3 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
• Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.

FARRO SAUSAGE APPLE SKILLET

Steps:

• Bring chicken broth to a boil; add farro. Cook until farro is tender, about 10 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon, reserving remaining grease in the skillet.
• Melt butter into the reserved grease over medium heat; cook and stir apples, onion, and garlic until apples are tender, 5 to 6 minutes. Add sausage and farro. Season with red pepper flakes, salt, and black pepper. Continue to cook and stir until warmed through, 1 to 2 minutes more.

SAUSAGE AND FARRO SKILLET WITH MUSHROOMS AND DELICATA SQUASH

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.
• Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.
• Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper and serve immediately.