This recipe is adapted from one by Susan Spungen. I thought it was phenomenal. If you can’t find Farro, you coud substitute brown rice or pearl barley, but get Farro if you can. It’s wonderful. You might consider serving this as a side for Thanksgiving. It would make a great addition.
- 1 Brussels sprout stalk
- 1 1/2 Tbsp Dijon or Spicy Brown Mustard
- 1 small shallot, minced
- 1/3 cup Sherry vinegar
- 1/3 cup and 1 tsp Extra virgin olive oil
- 1/4 cup Shaved Parmesan, or to taste
- 1/2 a lemon
- 3/4 cup farro
- 1 teaspoon butter
- Salt and Pepper
- Use a paring knife to trim the sprouts from the stalk. Separate and reserve the big leafy tops, and any leaves that fall while you’re trimming the sprouts. Wash the sprouts and the leaves separately. Set the leaves aside for now.
- You can shave the brussels sprouts in a food processor, with a mandoline, or with a knife as I did.
- Once your sprouts are shaved, lightly toss them with olive oil, salt, and pepper and spread on a parchment-lined baking sheet. Roast at 425ºF until brown and crisp, about 10 minutes. Make sure to stir them at least once while they’re roasting.
- In a saucepan, cover 3/4 cup farro with plenty of water, and add a generous pinch of salt. Bring to a boil and cook for 20 minutes. Drain the farro and discard the cooking water. In a saute pan, melt 1 teaspoon butter with 1 teaspoon olive oil over medium-high heat, then toast the farro until it’s golden.
- While the sprouts and farro are cooking, make the dressing. In a jar or tupperware, combine the shallot, vinegar, olive oil, and salt and freshly ground pepper to taste.
- Shake or whisk thoroughly.
- Toss the roasted sprouts with the toasted farro and the dressing, and serve on a platter with shaved parmesan scattered over.