Farro and Herb Pilaf with Sausage, Mushrooms and Spinach
- 1 1/2 tablespoon extra-virgin olive oil, divided
- 1 1/2 cup farro
- 3 1/2 cups low-sodium chicken broth
- 3 mild or sweet Italian pork sausage links, removed from casings
- 1 cup chopped red onion
- 2 cloves garlic, finely chopped
- 2 cups cremini or button mushrooms, halved or quartered
- 2 cups packed baby spinach
- 1/4 teaspoon fine sea salt
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 1/8 teaspoon ground black pepper
Heat 1 tablespoon of the oil in a medium pot over medium-high heat.
Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes.
Add broth and bring to a boil.
Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.
Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat.
Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes.
Add onions and garlic and cook until onions are translucent, about 5 minutes.
Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes.
Remove skillet from the heat and stir in spinach until wilted.
Season with salt and pepper.
Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates.
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- 1 1/2 tablespoon extra-virgin olive oil, divided
- 1 1/2 cup farro
- 3 1/2 cups low-sodium chicken broth
- 3 mild or sweet Italian pork sausage links, removed from casings
- 1 cup chopped red onion
- 2 cloves garlic, finely chopped
- 2 cups cremini or button mushrooms, halved or quartered
- 2 cups packed baby spinach
- 1/4 teaspoon fine sea salt
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano
- 1/8 teaspoon ground black pepper