Farro Salad With Seared The city Sprouts


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Meatless Monday: Farro Salad with Brussels Sprouts Martha Stewart

Video taken from the channel: Martha Stewart

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.

8 of 12.

List of related literature:

Add another 1/3 cup broth to the farro, and stir in the Parmesan, parsley, and pepper.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Add the farro and barley and cook at a gentle boil over medium heat for 40 to

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Stir in farro and cook until lightly toasted, about 2 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Most are simple pairings for quick weekmght dinners—a mushroom and spinach frittata with pan-roasted leeks or wilted escarole with garlic and lemon after a dinner of polenta and portobello mushrooms.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Add the anchovy–lemon juice mixture to the juices in the skillets, stir to melt the solidified juices, and pour over the cutlets, and serve.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Put a little olive oil into a heavy pan to heat – the pan should be large enough to take the stuffed chicory in a single layer—and chop the anchovy fillets, capers and garlic together quickly to make what the Italians call a battuto, a mixture of things chopped so finely together that they become indistinguishable.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Add the farro, and cook, stirring often, 2 minutes.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

small and blanched 75g 3 vinegar, white wine 2 thsps Heat the vinegar in the same pan, add to parsley, chopped the potatoes and mix in.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Add the mushrooms, scallions, and garlic and sauté over high heat, uncovered, for about 2 minutes.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

This can be served with barley, buckwheat noodles, wakame or kombu seaweed, and small pieces of chopped tofu.

“The Way of Herbs” by Michael Tierra
from The Way of Herbs
by Michael Tierra
Pocket Books, 1998

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • My spouse and I made this recipe 3 times already since it is quick to make and delicious! We added more sprouts, we used vegetable broth and substituted the dried chile d’arbol for cayenne pepper. 

  • Please, if you’re hosting for the holidays, and you choose to make this, please make it with vegetable broth. This is the kind of dish that a vegetarian will reach for thinking it is OK, and chicken broth will end up making them sick. Be a responsible host, and cook transparent dishes.

  • It’s funny how they are all pointing and poking at the plates at the end, but none of them actually pass the plates or grab any food.

  • I just watched this video, wondering what farro was. I googled it, and as a Celiac, I can not have this. Farro is a grain, but it could be any number of “wheat,” which a person with Celiac can not have. I just thought I would point that out to anyone else who might not have heard of farro before. This dish, and any containing farro, pose a real health risk for people who must avoid gluten.

  • hi great video, but you forget to mention how much of each goes in. If I make for two people then how much of everything do i need?

  • For those who don’t like using the guard on the mandolin like me (and I’m lookin’ at you Shira), you can use a cut glove instead. It gives you the flexibility of being able to use your hand but adds protection in case you slip. They are available online and at most stores that carry kitchen equipment.

  • I think people who down vote a video should have to include a public explanation. I think this is a great video, did I miss something? Do these eleven (ish) renegades have some inside information? Do they hate Brussels sprouts already anyways? Is quinoa offensive to their American lifestyle? I WANT TO KNOW!

  • Love the little white bowl/dish you used at the end could you tell me where it was purchased? love the recipe thx cheers from Canada

  • I love how you come up with some creative ways to use healthy ingredients. When I made this I needed more color and a little spicy kick. I dice up a red pepper and a small chili to give it a some red color contrast and some heat. Also I seared the brussels sprouts until they caramelize a little bit, to add extra layer of flavor.

  • This looks amazing! I love your recipes because they use vegetables in delicious and creative ways! Plus, your recipes are typically very healthy!