Farro with Leeks and Balsamic Roasted Brussels Sprouts

By Gena Hamshaw
January 7, 2013
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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

Serves: 4-6

  • 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
  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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