Farro Bowl with Roasted Sweet
Potatoes, Broccoli Rabe and Sausage
Makes: 6 servings
Diced butternut can stand in for the sweet potatoes. Leftovers reheat beautifully in the microwave. I like to serve them warm over lightly dressed salad greens.
2 medium (1 pound) sweet potatoes, peeled, cut into 3/4-inch pieces
2 tablespoons olive oil
Salt
12 ounces mild or spicy Italian sausage, casings removed
1 medium onion or 4 shallots, halved, thinly sliced
3 cloves garlic, finely chopped or crushed
2 cups pearled farro (about 12 ounces)
4 cups chicken broth
11 ounces broccoli rabe (rapini), ends trimmed, roughly chopped, about 6 cups
2 to 4 cups baby arugula
Crushed red pepper
1 to 2 cups shredded cheese, such as smoked Gouda, provolone or sharp cheddar
Heat oven to 400 degrees. Mix sweet potatoes and oil on a large baking sheet. Sprinkle lightly with salt. Roast, stirring often, until tender and golden, about 20 minutes.
Meanwhile, crumble sausage into a large skillet. Add onion; cook over medium heat, breaking up sausage with a spoon, until the sausage is browned and cooked through, about 10 minutes. Stir in garlic; cook, 1 minute.
Put farro and broth into a large saucepan. Heat to a simmer; reduce heat to very low. Simmer uncovered and stir often until nearly tender, about 15 minutes. Add broccoli rabe; simmer until it is crisp-tender, about 2 minutes. Strain farro mixture into a colander set over a bowl to catch the broth. (Recipe can be made to this point up to 3 days in advance; refrigerate all the parts separately.)
Add drained farro mixture to skillet with sausage set over medium heat. Stir in about 1/2 cup of the reserved cooking broth and heat through; remove from heat. Stir in warm sweet potatoes, arugula and crushed pepper flakes. Taste and adjust salt as needed. Transfer to warm serving bowls. Serve, sprinkled with cheese.
http://www.chicagotribune.com/lifestyles/food/sc-food-0213-dinner-grains-beans-20150210-column.html#page=1&lightbox=82777639
Potatoes, Broccoli Rabe and Sausage
Makes: 6 servings
Diced butternut can stand in for the sweet potatoes. Leftovers reheat beautifully in the microwave. I like to serve them warm over lightly dressed salad greens.
2 medium (1 pound) sweet potatoes, peeled, cut into 3/4-inch pieces
2 tablespoons olive oil
Salt
12 ounces mild or spicy Italian sausage, casings removed
1 medium onion or 4 shallots, halved, thinly sliced
3 cloves garlic, finely chopped or crushed
2 cups pearled farro (about 12 ounces)
4 cups chicken broth
11 ounces broccoli rabe (rapini), ends trimmed, roughly chopped, about 6 cups
2 to 4 cups baby arugula
Crushed red pepper
1 to 2 cups shredded cheese, such as smoked Gouda, provolone or sharp cheddar
Heat oven to 400 degrees. Mix sweet potatoes and oil on a large baking sheet. Sprinkle lightly with salt. Roast, stirring often, until tender and golden, about 20 minutes.
Meanwhile, crumble sausage into a large skillet. Add onion; cook over medium heat, breaking up sausage with a spoon, until the sausage is browned and cooked through, about 10 minutes. Stir in garlic; cook, 1 minute.
Put farro and broth into a large saucepan. Heat to a simmer; reduce heat to very low. Simmer uncovered and stir often until nearly tender, about 15 minutes. Add broccoli rabe; simmer until it is crisp-tender, about 2 minutes. Strain farro mixture into a colander set over a bowl to catch the broth. (Recipe can be made to this point up to 3 days in advance; refrigerate all the parts separately.)
Add drained farro mixture to skillet with sausage set over medium heat. Stir in about 1/2 cup of the reserved cooking broth and heat through; remove from heat. Stir in warm sweet potatoes, arugula and crushed pepper flakes. Taste and adjust salt as needed. Transfer to warm serving bowls. Serve, sprinkled with cheese.
http://www.chicagotribune.com/lifestyles/food/sc-food-0213-dinner-grains-beans-20150210-column.html#page=1&lightbox=82777639