Farro Recipe with Italian Sausage and Peppers

Farro Recipe with Italian Sausage and Peppers: the perfect weeknight meal loaded with delicious buttery farro and roasted Italian sausage with peppers and zucchini.

I cook a lot, like A LOT, and often times I’m making some extravagant dessert, or a sort of fine dining meal that my family may not like, so I like it when I make a tasty weeknight type of meal like this farro recipe loaded up with Italian sausage and peppers. Whenever I can bust out a meal in under 45 minutes that I know the family will love is always a win in my book! If you’re a little nervous about farro, then let me ease your mind.

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Farro Recipe with Italian Sausage and Peppers

For the Farro:

2 cups of Bob’s Red Mill Farro, rinsed
6 cups of vegetable stock
2 tablespoons of unsalted butter
1 tablespoon of chopped fresh thyme
sea salt and fresh cracked pepper to taste

For the Italian Sausage and Peppers:

3 tablespoons of unsalted butter
6 mild Italian sausage
12 to 14 peeled cipollini onions
8 garlic cloves
1 each seeded and thickly sliced red and yellow bell pepper
1 each thickly sliced green zucchini and yellow squash
1 cup of cherry tomatoes
2/3 cup of madeira wine
1 cup of beef stock
2 cups of packed arugula leaves
½ cup of shaved Parmesan cheese
sea salt and fresh cracked pepper to taste
optional: fresh thyme and oregano for garnish

prep time: 10 minutes

cook time: 35 minutes

serves 6

procedures:

1. Farro: Add the farro, vegetable stock and sea salt to a medium size pot and bring to a boil.
2. Stir, add a lid and simmer over low heat for 30 minutes or until tender.
3. Finish with butter, thyme, salt and pepper. Keep warm.
4. Sausage and Peppers: Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat and sear the sausage on all sides until golden brown. Set the sausage aside.
5. Turn the heat up to high and add in the cipollini onions and sear for 2 to 3 minutes or until browned.
6. Add in the garlic and saute for 1 minute before adding in the peppers, zucchini, squash and tomatoes and pan sear for 2 to 3 minutes or until lightly browned.
7. Remove the veggies from the pan and deglaze the pan with madeira and cook it until the liquid is reduced to 1/3.
8. Add in the stock and cook for 3 to 4 minutes over medium heat and then add in the sausage and roasted vegetables and cook for 2 to 3 more minutes.
9. Finish with remaining 2 tablespoons of butter, salt and pepper.
10. Serve the cooked farro with the sausage and veggies and garnish with arugula, parmesan and herbs.