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Farro with pan-roasted Brussels sprouts and pistachiosA healthy, super-delicious side dish – the Brussels burst with flavor

Farro with pan-roasted Brussels sprouts and pistachios

Dress up your Brussels sprouts with earth and crunch

Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy.

Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit.

Bon appétit!


Brussels sprouts


Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts

White wine iconIf serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios.


Farro with pan-roasted Brussels sprouts and pistachios

serves 4
active time: 30 min

For the farro

  1. 6 cups spring water
  2. 1/2 teaspoon sea salt
  3. 2 large garlic cloves – skinned and left whole
  4. 1 fresh bay leaf
  5. 1 cup farro (semi-pearled or pearled barley is a good substitute)

For the Brussels sprouts

  1. 1 tablespoon butter
  2. 3 tablespoons extra virgin olive oil
  3. 1 tablespoon maple syrup (or honey)
  4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices
  5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices
  6. 2 garlic cloves – skinned and finely chopped
  7. 1/2 teaspoon sea salt
  8. freshly ground black pepper to taste
  9. 1/3 cup salted shelled pistachios
  10. 1/4 cup reserved cooking liquid from the farro

  1. Step 1: Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid.
  2. Step 2:camera icon Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately.


Farro with pan-roasted Brussels sprouts and pistachios

farro, Brussels sprouts, pistachio

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5 Comments

  • Reply Evelyne@cheapethniceatz November 10, 2014 at 9:07 pm

    Brussels sprouts and pistachios are a really cool combination, would not have thought of it. Looks like a great dish, got to get me hands on some farro soon.

  • Reply Angie@Angie's Recipes November 8, 2014 at 4:09 am

    A wholesome fall salad! I made a similar salad last year, so I know this taste wonderful.
    Have a wonderful weekend, Viviane!
    Angie

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