The sprouts and grains cook side-by-side in this lemon brussels sprout farro: one in a skillet, the other in a pot. It’s a super easy vegan side.
1 cup farro
3 cups water
1 pound brussels, trimmed, halved lengthwise and thinly sliced crosswise
2 tablespoons olive oil
1 lemon, halved
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped toasted walnuts
1 tablespoon minced chives
In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 20-25 minutes until the grains are tender. Drain any remaining water and transfer the farro to a large bowl.
Heat 1 tablespoon oil in a large skillet over high heat. Put half the brussels sprouts into the skillet spreading into an even layer. Let them cook for 1-1/2 – 2 minutes without moving them. The brussels sprouts will start to brown at the edges. Squeeze in the juice of half a lemon. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Then stir the brussels sprouts around the pan letting them brown slightly more, about 1 minute. Repeat with the remaining brussels sprouts.
Stir the brussels sprouts into the farro with the walnuts and chives.