Farro and Brussels Sprouts with Apple
This delightful combination works well as either a side dish served warm or as a chilled salad.
Ingredients
- 1 medium tart apple, chopped into small pieces
- 1 tablespoon freshly squeezed lemon juice, from about 1/2 a lemon
- 1 tablespoon olive oil
- 1 cup cooked farro, chilled to just below room temperature About 5 & 1/4 oz/150 g (See note about how to cook farro)
- 2 heaping cups thinly sliced brussels sprouts About 15 brussel sprouts/10 oz/280 g which makes about 6 & 1/2 oz/185 g thinly sliced
- 1 tablespoon tahini mixed with 2 tablespoons of water
- salt and pepper to taste
- 2 tablespoons pomegranate molasses, for drizzling on side/salad when serving
Instructions
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In a medium-small bowl, add the lemon juice to the small pieces of apple, toss to coat and set aside.
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Heat a heavy 10-inch/24 cm skillet with 2-inch/5 cm sides. Add 1 tablespoon olive oil and heat until a piece of farro sizzles when it comes in contact with the skillet. Add the farro and cook on high heat, turning frequently, for about 5 minutes, until the farro gives off a nutty aroma. Individual grains of farro may "jump" - that's OK, just don't let it burn.
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Once the farro is toasted, turn the heat down to medium, add the thinly sliced brussels sprouts and cook for approximately 5 minutes, tossing the brussels sprouts frequently, until they are softened and their color brightens.
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Take the mixture off the heat, add the tahini mixed with water (to loosen the tahini into a dressing-like consistency), salt and pepper, and toss until well combined. Then add the apple pieces and toss again.
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Either serve warm as a side, or chill in the refrigerator and serve as a salad. In either case, drizzle a bit of pomegranate molasses on the top of each serving.
Recipe Notes
Here's a good guide for how to cook farro. Also, check out my post for the differences between farro, and freekeh and wheatberries.