Cooking Instructions
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Step 1
Heat
Extra-Virgin Olive Oil (2 Tbsp)
in a large skillet. When hot, add the
Brussels Sprouts (12)
Step 2
Add the
Crushed Red Pepper Flakes (1/2 tsp)
and
Salt (1 pinch)
to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Set aside while you cook the farro.
Step 3
Pour the
Low-Sodium Chicken Stock (4 1/2 cups)
into a medium saucepan and bring to a simmer, lower the heat and keep warm.
Step 4
Heat
Extra-Virgin Olive Oil (2 Tbsp)
in a large Dutch oven or saucepan. Add the
Shallot (1)
and sauté for about 3 minutes until they become translucent. Add the
Garlic (2 cloves)
and sauté for 1 minute until fragrant.
Step 5
Stir in the
Semi-Pearled Farro (1 1/4 cups)
, so that it’s well coated in the olive oil and toast for 3 minutes. Be careful not to let the shallots or grains burn.
Step 6
Reduce the heat to low and add the
Dry White Wine (1/2 cup)
. Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed. Once the wine is absorbed, pour 1 cup of the warm stock to the pan.
Step 7
Cook gently. The liquid should be just simmering, stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding stock ½ cup at a time until the farro is al dente, aka just tender.
Step 8
After the last addition of stock has been mostly absorbed, stir in the brussels sprouts and 2 ounces of the
Prosciutto (3 oz)
and stir until the farro is creamy and the sprouts are heated through.
Step 9
Remove from the heat and stir in the final tablespoon of
Extra-Virgin Olive Oil (1 Tbsp)
,
Parmesan Cheese (1/4 cup)
, and
Lemons (1 tsp)
. Taste and season
Ground Black Pepper (to taste)
.
Step 10
Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.
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