Emmer Farro with Spinach, Tomatoes and Basil Chicken Sausage

If you’ve never eaten farro, try it. It’s a natural grain typically used in Mediterranean cooking, and it’s great for soups, salad and more! Here I paired it with some organic veggies and chicken sausage to keep it healthy.

You’ll need:

  • 1 pound organic Basil Chicken sausage
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 5 ounces baby spinach, leaves whole
  • 1 cup cherry tomatoes, halved
  • 6 mushrooms, diced
  • 2 Meyer lemons, squeezed
  • 1 cup Emmer Farro
  • 4 cups water
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  1. Rinse and drain the farro. Add it to a pot over high heat. Add the water and boil on high for 5 minutes, stirring frequently. Cover, and simmer on medium heat for about another 50 minutes or until the grains are plump. Drain the excess water.
  2. When the farro has about ten minutes left to cook, add the extra virgin olive oil to a large sauté pan. Add the onion and garlic, stirring occationally.
  3. When the onion is translucent, add the sausage. Stir occasionally, breaking up the sausage with the side of the spoon as you go. Add the Italian seasoning, salt and pepper.
  4. When the sausage is cooked, add the cherry tomatoes and mushrooms. Stir for about an additional two minutes, then add the spinach.
  5. When the farro is done cooking, add it to the pan with the sausage and vegetables. Add the lemon juice, and stir.

Serve and enjoy!



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