This whole-grain Garlic Basil Sausage Farrotto is one of my favorite dishes. Farrotto is similar to risotto, but swaps out the traditional rice for farro. The addition of sausage makes this a meal that’s filling enough to serve for both lunch and dinner. Each bite is creamy but also has that slight bite of crunch, with the bright flavors of fresh garlic, basil and lemon juice complementing the nutty farro. If you’ve never used farro, there’s no better time to start—this nutritious grain is way healthier than white rice and, in my opinion, it tastes a lot better, too.
Recipe instructions Garlic Basil Sausage Farrotto
Place the farro in a large saucepan and cover with 2 inches of water. Bring to a boil, then reduce the heat to low and simmer until the farro softens, but still has a firm bite, 20–30 minutes. Drain and set aside.
In the same pan, heat the oil over medium heat until it shimmers. Add the onion and cook 3–5 minutes, until soft. Add the garlic and cook for another minute. Stir in the farro, then add a pinch of kosher salt and a generous amount of pepper.
Add the wine and stir with a wooden spoon to the bottom of the pan. Continue to stir for 1 minute, until all the liquid has evaporated.
Add one-third of the warm broth and simmer until the farro has absorbed almost all the broth, stirring. Continue adding the broth and stirring until the farro is creamy, 8–10 minutes in all. Reserve the remaining broth—at this point, there should be at least half a cup of broth left.
Season the sausage with kosher salt and pepper and add to the pan. Keep stirring until the sausage becomes caramelized on both sides, 2–3 minutes. If needed, add more broth to reach the desired texture and taste. Remove from the heat and stir in the basil, butter and lemon juice. Season to taste with kosher salt and pepper and serve immediately.
This simple grain salad has become a staple in my house: I keep cooked wheat berries on hand, so all that’s needed are some fresh tomatoes, corn and basil from the market. For a heartier lunch or a light dinner, I fold in feta and a thick lemon topping. The result? Our new summertime salad. Grain salad with tomato, corn, and basil is a delicious and nutritious dish that combines the flavors of fresh vegetables with hearty grains. It typically includes cooked grains such as quinoa, bulgur, or farro, mixed with fresh cherry tomatoes, sweet corn kernels, and fragrant basil leaves. The salad is often dressed with a simple vinaigrette made from olive oil, lemon juice, and herbs. This salad is not only flavorful but also very versatile. It can be served as a side dish or as a main course, and it's perfect for picnics, potlucks, or as a light and refreshing meal on a hot day. The combination of grains and vegetables provides a good balance of carbohydrates, fiber, and essential nutrients, making it a healthy and satisfying option for any occasion.
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Combine the best antipasti with crisp lettuce and savory dressing to make a delicious antipasto salad. This recipe includes peppers, salami, mozzarella, artichokes, and chickpeas, making it a great main dish or side.
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Forget frozen pizza rolls! These Pizza Roll Ups with Pepperoni and Mozzarella Cheese are the ideal quick appetizer or indulgent snack on busy days.