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
- 1 pound brussels sprouts, bottom stems trimmed off and quartered
- 2 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar, divided
- 1 1/4 cup 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
- 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.
- 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.
- 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.
- 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.