Lemon Brussels Sprout Farro

Lemon Brussels Sprout Farro


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.