Print
Lemon Brussels Sprout Farro

Lemon Brussels Sprout Farro

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x

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.

Ingredients

  • 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

Instructions

  1. 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 10 minutes until the grains are tender. Let stand for 5 minutes. Drain any remaining water and transfer the farro to a large bowl.
  2. 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.
  3. Stir the brussels sprouts into the farro with the walnuts and chives.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x