My neighbor (soon to be former neighbor, *sniff sniff*) and fellow blogger challenged bloggers to do a post today – a different sort of Cyber Monday, if you will. These days, I can use all the push I can get, so here I am! And I come bearing farro.
I love farro. LOVE IT. It’s similar in taste and texture to barley (which I also love), but it takes less than half the time to cook. Unfortunately, I sort of forgot about it for some time. But, after buying my first bag in a while, we went through it almost immediately. And then I bought another bag. And I’m still on a farro kick.
This is a one-pot dish with some of my very favorite things, like sausage, mushrooms, and goat cheese. There’s just a slight kick from the sausage and crushed red pepper, a little bite from the farro, and plenty of creaminess from the goat cheese. I used it as more of a sauce, stirring the cheese in until it was completely incorporated, but you could also just stud the final dish with crumbles of goat cheese. Or do both. I won’t judge you (in fact, I may just copy you).
By the way, did I mention that I just celebrated 7 years of blogging? Seven! And I’m going to do some giveaways to celebrate both blogging and the holidays. Stay tuned, starting later this week!
Farro with Sausage, Mushrooms, and Goat Cheese
1 Tbsp. olive oil
12 oz. Italian sausage (I used turkey sausage), casings removed
1 medium onion, diced
1/2 lb. white or cremini mushrooms, sliced
3 cloves garlic, minced
1 cup pearled farro
1 (15 oz.) can fire-roasted diced tomatoes
1.75 cups chicken broth
1/8 tsp. crushed red pepper
1/2 tsp. dried oregano
1 bunch Swiss chard or spinach, chopped
4 oz. goat cheese, softened
Heat a casserole or Dutch oven over medium-high heat and add the oil. Once hot, add the sausage. Break apart and stir until mostly browned. Add the onion, cooking for about 2 minutes before stirring in the mushrooms. Add a pinch of salt and cook the mushrooms. Stir in the garlic until fragrant.
Add the farro and cook for about 2 minutes, stirring often. Stir in the diced tomatoes, chicken broth, red pepper, and oregano. Bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until farro is cooked and most of the liquid has been absorbed. When you have about 3-5 minutes to go, add the chard so it wilts down. Stir in the goat cheese until incorporated (alternately, you can just crumble the goat cheese over each serving). Let stand for 5 minutes before serving. Garnish with shaved Parmesan, if desired.
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