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If you love quinoa, try switching things up this month with another popular ancient grain: farro. With a chewy, almost pastalike texture and mild flavor, farro provides a hearty base for grain bowls or salads and can also replace noodles or rice in your favorite dishes.

In this simple skillet recipe, farro is prepared in chicken broth and mixed with cooked andouille chicken sausage. Whether made to celebrate Mardi Gras or just to form a comforting weeknight dinner, this easy meal should make you a fan of farro.

ANDOUILLE CHICKEN SAUSAGE AND FARRO SKILLET

Farro absorbs moisture and doubles in size as it cooks, so use a pot large enough to hold twice the size of dry farro.

Serves 4 to 6

  • 1 cup farro, thoroughly rinsed
  • 2½ cups low-sodium chicken broth or water
  • 2 Tbsp olive oil
  • 1 12-oz rope andouille chicken sausage, sliced into ¼-inch-thick coins
  • 2 red or orange bell peppers, seeded and coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 1 15-oz can diced tomatoes
  • 1 Tbsp fresh basil, roughly chopped
  • 2 cloves garlic, minced
  • ½ tsp red pepper flakes
  • salt and freshly ground black pepper, to taste

Preparation | In a large stockpot over medium-high heat, add farro to chicken broth or salted water. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until all liquid is absorbed. If some liquid remains after 30 minutes, strain farro in a fine-mesh colander. Remove from heat.

In a large skillet over medium heat, heat olive oil. Add chicken sausage slices, and sauté until browned, 5 minutes. Add bell pepper and onion to skillet, and sauté until tender, about 5 minutes. Add tomatoes with juice, basil, garlic, red pepper flakes and cooked farro. Stir until combined and cook on low for 5 minutes or until fully heated. Season to taste with salt and pepper.

Divide farro and andouille evenly into 4 to 6 serving bowls. Season with more salt and pepper to taste and serve.

Kristen Doyle is the creator of award-winning website dineanddish.net. Since early 2006, she has been sharing her favorite recipes, photos and life stories with an ever-growing audience of engaged readers. Beyond her blog, Doyle has expanded her freelance food and travel writing and photography career to include work with major brands, as well as providing editorial content and direction for nationwide print publications and websites. Follow Doyle on social media @dineanddish.