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
brussels sprouts, bottom stems trimmed off and quartered
olive oil, divided
balsamic vinegar, divided
1 1/4 cups
2 1/2 cups
large leek, dark green part removed, halved and sliced thinly crosswise
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.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.