Farro with pan roasted Brussels sprouts and pistachios recipes
Ingredients
- 6 cups spring water
- 1/2 teaspoon sea salt
- 2 large garlic cloves – skinned and left whole
- 1 fresh bay leaf
- 1 cup farro (semi-pearled or pearled barley is a good substitute)
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (or honey)
- 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices
- 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices
- 2 garlic cloves – skinned and finely chopped
- 1/2 teaspoon sea salt
- ground black pepper
- 1/3 cup salted shelled pistachios
- 1/4 cup reserved cooking liquid from the farro
Instructions
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