Prep: 10 minutes
Cook: 20 minutes • Serves: 4
1/4cup olive oil
1package (12 ounces) Brussels sprouts, trimmed and quartered
1small red onion, chopped
1D’anjou or Bartlett Pear, chopped
1/2cup chopped pecans
1tablespoon lemon juice
2teaspoons lemon zest
1teaspoon chopped fresh thyme leaves
1/2teaspoon crushed red pepper flakes
1/2teaspoon ground black pepper
1.Prepare farro as label directs; cool and transfer to large bowl.
2.In large skillet, heat 2 tablespoons oil over medium heat. Add Brussels sprouts; cook 8 minutes or until browned, stirring occasionally. Add red onions; cook 3 minutes, stirring frequently.
3.Add remaining ingredients, remaining 2 tablespoons oil and Brussels sprouts to farro; toss. Makes about 6 cups.
Approximate nutritional values per serving:
209 Calories, 12g Fat (1g Saturated), 0mg Cholesterol, 167mg
Sodium, 23g Carbohydrates, 4g Fiber, 3g Sugars, 0g,
Added Sugars, 5g Protein
Farro is an ancient grain from the wheat family, so it is NOT gluten free. Pearled farro has been processed to remove the outer covering, which allows for quicker cooking.