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In a large saute pan, drizzle the remaining tablespoon of olive oil and place over medium-high heat. Add the Brussels sprouts and carrots and saute until browned and softened, about 4 minutes. Add the thyme and toss to mix, then transfer the cooked vegetables to the bowl with the farro.
Sprinkle with Parmesan cheese and almonds and toss to mix. While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts. In a small bowl, whisk together the shallot, lemon juice, olive oil, salt, honey and lemon zest. Let vinaigrette sit for 7-10 minutes, until shallots are.
Sprinkle sprouts with salt and thyme, stir. Remove sprouts to a bowl. In a bowl, whisk together vinegar, mustard, honey, olive oil and garlic.
Pour over Brussels sprouts and farro. When everything is finished roasting and cooking, put everything, including the chopped hazelnuts, into the large bowl with the raw shredded brussels sprouts. The residual heat from the roasted brussels sprouts and farro will essentially cook the shredded brussels sprouts. Drizzle dressing on top and toss to coat. To the pot of cooked farro, add the roasted apple and brussels sprouts and cheese (crumbling before adding).
Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise.
Serve the sliced chicken over the finished farro. Top the chicken with the finished sauce. Enjoy!
1 cup cooked farro. 2 tablespoons rendered chicken fat or extra-virgin olive oil. 1 tablespoon extra-virgin olive oil, plus more for finishing. 1/2 pound Brussels sprouts, trimmed, then pulled.
6 of 25 Pork-and-Farro Bowl with Warm Brussels Sprouts-Fennel Salad 7 of 25 Teriyaki Salmon Bowls with Crispy Brussels Sprouts 8 of 25 Brussels Sprout. Farro Salad with Brussels Sprouts, Bacon, and Berries Recipe The unlikely combination between bacon, Brussels sprouts, and sweet summer berries proves to be quite the match. This salad can be served with the bacon, Brussels sprouts, and farro are still warm, or you can prep the salad in advance, keep it in the refrigerator, and serve it chilled. Brussels sprouts, kale, and cabbage form the base of this healthy salad. Mandarin oranges, strawberries, and dried cranberries add a tart-sweet flavor.
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List of related literature:
|from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine|
|from The Heart of the Plate: Vegetarian Recipes for a New Generation|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating|
|from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food|
|from Jane Grigson’s Vegetable Book|
|from SOUL: A Chef’s Culinary Evolution in 150 Recipes|
|from Practical Professional Cookery|
|from Jacques Pépin Heart & Soul in the Kitchen|
|from The Way of Herbs|