the perfect weeknight meal loaded with delicious buttery farro and roasted Italian sausage with peppers and zucchini.
Servings: 6
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Farro:
2cupsof Bob’s Red Mill Farro, rinsed
6cupsof vegetable stock
2tablespoonsof unsalted butter
1tablespoonof chopped fresh thyme
sea salt and fresh cracked pepper to taste
For the Italian Sausage and Peppers:
3tablespoonsof unsalted butter
6mild Italian sausage
12 to 14peeled cipollini onions
8garlic cloves
1each seeded and thickly sliced red and yellow bell pepper
1each thickly sliced green zucchini and yellow squash
1cupof cherry tomatoes
2/3cupof Madeira wine
1cupof beef stock
2cupsof packed arugula leaves
½cupof shaved Parmesan cheese
sea salt and fresh cracked pepper to taste
optional: fresh thyme and oregano for garnish
Instructions
Farro: Add the farro, vegetable stock, and sea salt to a medium-size pot and bring to a boil.
Stir, add a lid and simmer over low heat for 30 minutes or until tender.
Finish with butter, thyme, salt, and pepper. Keep warm.
Sausage and Peppers: Heat 1 tablespoon of butter in a large cast-iron skillet over medium-high heat and sear the sausage on all sides until golden brown. Set the sausage aside.
Turn the heat up to high and add in the cipollini onions and sear for 2 to 3 minutes or until browned.
Add in the garlic and saute for 1 minute before adding in the peppers, zucchini, squash, and tomatoes and pan sear for 2 to 3 minutes or until lightly browned.
Remove the veggies from the pan and deglaze the pan with Madeira and cook it until the liquid is reduced to 1/3.
Add in the stock and cook for 3 to 4 minutes over medium heat and then add in the sausage and roasted vegetables and cook for 2 to 3 more minutes.
Finish with the remaining 2 tablespoons of butter, salt, and pepper.
Serve the cooked farro with the sausage and veggies and garnish with arugula, parmesan, and herbs.