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Farro with Leeks and Balsamic Roasted Brussels Sprouts

by:
January  7, 2013
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Farro with Leeks and Balsamic Roasted Brussels Sprouts
Photo by James Ransom
  • Serves 4-6
Author Notes

Hearty, flavorful, and full of chew, this is my kind of grain dish. Savory leeks are balanced by the slight sweetness of balsamic vinegar and roasted Brussels sprouts. Serve this dish with a light salad and a glass of red wine for a simple, nourishing winter dinner. —Gena Hamshaw

What You'll Need
Ingredients
  • 1 pound brussels sprouts, bottom stems trimmed off and quartered
  • 2 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar, divided
  • 1 1/4 cups dried farro
  • 2 1/2 cups vegetable broth
  • 1 large leek, dark green part removed, halved and sliced thinly crosswise
  • 1 teaspoon rosemary, chopped
  • 2 teaspoons dijon mustard
  • sea salt and pepper to taste
Directions
  1. Preheat oven to 375. Toss the Brussels sprouts with one tablespoon each olive oil and balsamic vinegar. Arrange sprouts on a foil lined baking sheet and sprinkle with salt and pepper. Roast for approximately 30 minutes, or until they're browning slightly.
  2. Heat remaining tablespoon olive oil in a medium sized pot. Saute leeks for 8 minutes, or until translucent. Add farro and toast for a minute or two, stirring frequently.
  3. Add vegetable broth to the pot and bring to a boil. Reduce to a simmer. Cover the farro with the lid slightly ajar. Let simmer until all liquid has been absorbed, approximately 25-30 minutes.
  4. Stir in the brussels sprouts, the dijon mustard, the rosemary, and a little extra balsamic vinegar if you like things tart. Season to taste with salt and pepper, and serve.
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2 Reviews

MattieK
MattieK February 12, 2014
The dijon mustard makes this! Served it over a bed of spinach and avocado with balsamic dressing for a full meal, but could easily eat as is.
 
Danielle C.
Danielle C. January 25, 2014
So I made this last night - my boyfriend was very skeptical about it all, but WOW! We both loved it! Lots of flavour and plenty of texture. The only change I made was the addition of a kent pumpkin. Cut into smallish pieces and roasted at the same time as the brussel sprouts. I think it really added to the flavour, and made this a fuller meal. Thanks for a delish recipe!