Quick Farro with Brussels and White Beans
Farro topped with roasted Brussels sprouts, white beans and feta and tossed with a red wine vinaigrette.
Ingredients
- 1.5 cups farro
- 1 pound fresh Brussels sprouts
- 1 can white beans (cannellini or chick peas)
- 1/3 cup chopped pistachios for serving
- crumbled feta cheese for serving
- handful of fresh dill, chopped for serving
- salt
- pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- olive oil for roasting
Red Wine Vinaigrette
- 3 TBSP red wine vinegar
- 1/3 cup olive oil
- 1 TBSP lemon juice
- 2 TBSP grainy mustard
- 1.5 TBSP honey
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- Start by cooking the farro according to the package instructions. Add 1.5 tsp of salt to the cooking liquid for flavor.
- Preheat the oven to 425.
- For the Brussels sprouts, trim the bottoms and cut them half if needed. Toss the Brussels onto a sheet pan and drizzle with olive oil and 1/4 tsp of salt.Roast at 425 for 15-20 minutes until crispy on the outside and tender on the inside.
- For the white beans, drain and rinse the beans and pat dry with a paper towel. Add the beans to separate sheet pan and toss with a drizzle of olive oil, 1/4 tsp of smoked paprika,1/4 tsp garlic powder, 1/2 tsp of salt and fresh cracked pepper. Roast at 425 for 12-15 minutes until the beans have a lightly golden brown color.
- Meanwhile, make the red wine vinaigrette.
- Once the farro is finished cooking, transfer it into a serving bowl and allow it to cool slightly for 5-10 minutes. Then toss the farro with the red wine vinaigrette until it is fully coated.
- When ready to serve, add the roasted Brussels spouts and cannellini beans to the serving bowl and gently toss.Top the farro mixture with crumbled feta cheese, the chopped pistachios and lots of chopped fresh dill.
Red Wine Vinaigrette
- Into a small mixing bowl, add all of the ingredients from above and whisk until fully combined. Set aside until ready to use.