When I was looking for a recipe to make with my farro from Anson Mills, I wanted a recipe where it would be a good challenge for me, but also easy enough to make again. I found this in the "savory" category on their website. What is Anson Mills that I have been talking about? The Anson Mills is a farming company, and they grow organic heirloom grains. You can buy their products from South Carolina and try their recipes. Their recipes are definitely worth trying!
What is farro? Some people think it might be vegetables or fruit. Farro is a type of grain that can be used in salads, stews, and desserts.
What kinds of equipment do you need for this recipe? You will need a rimmed baking sheet, a large skillet, wooden spoon, a plate to hold the sauteed apples; a sharp pairing knife, a large mixing bowl, wire rack, blender, and a large shallow serving bowl
Recipe credit: Brussels Sprouts with Farro, Apples, and Ham - Farro Recipes | Anson Mills - Artisan Mill Goods
Here is the finished product!
I added a little honey goat cheese to it!
Ingredients
4 T. grapeseed oil
2 Honeycrisp apples: peeled, cored, and cut 3/8 - in dice
1/4 c minced shallot ( about 1 lrg shallot)
1 1/2 lbs. med- sized brussels sprouts
fine sea salt and ground black pepper
1/4 c walnut or almond oil
2 T. cider vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 tsp. chopped fresh thyme
3 oz. country ham, chopped fine
1 C perfect basic slow-roasted farro, drained well - https://www.ansonmills.com/recipes/386
2 oz. fresh goat cheese
Directions
Before you preheat the oven to 500F, make sure you put the cast iron skillet pan on the lowest position of the rack.
Put the large skillet ( cast iron ) by heating 1 T. of grapeseed oil over med-high heat on the stove. Next, you will add the apples & cook, stirring occasionally ( why it will not burn to the skillet) until apples will have lost their opacity, and until they are crisp-tender, for about 5 mins. Combine the shallots, turn off the heat on the stove, and stirring constantly together. Let the shallot to cook in the pan residual heat until the texture is fragrant & softened for 1 min. Transfer apple-shallot mixture to a plate, and set it aside. Use a paper towel by wiping out the skillet, but don't wash it.
Cut by trimming about 1/4 in off of each sprout by discarded it if it has discolored, bruised, and outer leaves. Cut the sprouts in 1/8 in by cutting it lengthwise method. That is from top to bottom. Add the sprouts to the bowl. Put the sprouts by drizzle it with the 2T. grapeseed oil, sprinkle 1/2tsp. salt & 1/2 tsp. pepper, and toss it together. Put the sprouts into the hot cast iron & shake it. Put them into even layers. Roast the sprouts, about 5 mins. Do the step for setting up evenly layers and cont with the roasting until they are tender with deeply charred spots, 5 mins longer. Let the baking sheet with the sprouts on the wire rack.
About 1/3 c of the apples are cooled to a blender jar along with added ingredients: almond oil, vinegar, honey, mustard, thyme, 5/8 tsp salt, and 1/4 tsp. pepper. The texture has to be puree until it is thick and smooth dressing and set it aside.
By heating up the remaining 1T. grapeseed oil in the skillet over med-high heat until it is shimmering. Add ham & cook, stirring the product frequently until the color is lightly browned, about 5 mins. Add the next ingredients: farro by cook it, stirring until it warms through for about 1-2 mins. Add the rest of the apples and toss them to combine. Scrape the sprouts into the skillet and also stir it until the ingredients are well integrated, turn off the heat, and add the dressing. Stir it to combine it together.
Put the sprouts into a serving bowl, and crumble cheese over the top.
Kate's tips
It will be better to do the food prep earlier in the day
For goat cheese, it's based on your taste, but I would recommend the honey version
Kate's accommodation
Have an adult to help you, some of the tasks can be difficult