与这场球芽甘蓝& pistachi Farroos

Farro与泛烤的布鲁塞尔豆芽和开心果

打扮你的布鲁塞尔豆芽与地球和紧缩

这是一个如此健康的菜肴,因为它是美味的!布鲁塞尔豆芽被泛烤,直到它们变得深感美味和甜味,然后用脆脆的盐渍开心果折腾,娇小的泥土farro. Every bite of this dish is a joy.

作为光线主菜的一侧或作为一侧。这是所有工作日餐的一部分容易部分!

当然,这个配方是一个完美的配菜用肉类或家禽。但对于一个光线的主菜,用几个侧面服用它 - 就像这样sautéed Swiss chard with lemon zestand these luxuriousmashed 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.

与这场球芽甘蓝& pistachi Farroos

serves4
active time:30分钟

对于farro.

  1. 6杯泉水
  2. 1/2 teaspoon sea salt
  3. 2大蒜瓣 - 皮肤和留下整体
  4. 1 fresh bay leaf
  5. 1 cupfarro(半珠角或珠宝大麦是一个很好的替代品)

For the Brussels sprouts

  1. 1 tablespoon butter
  2. 3 tablespoons extra virgin olive oil
  3. 1 tablespoon maple syrup (or honey)
  4. 12盎司(340克)布鲁塞尔甘蓝 - 修剪,减半和切割在1/8“切片中
  5. 1葱 - 皮肤,纵向减半,切成1/8“切片
  6. 2条大蒜丁香 - 皮肤和切碎
  7. 1/2 teaspoon sea salt
  8. freshly ground black pepper to taste
  9. 1/3 cup盐渍的开心果
  10. 1/4 cup reserved cooking liquid from the farro

  1. Step 1:将水放入中等厚底的锅中并煮沸。加入盐,大蒜,海湾叶和谷物。将热量减少到中等,煨30分钟,直到嫩Al Dente.. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid.
  2. Step 2:Heat a large non-stick skillet over medium-high heat. Add the butter. As soon as the butter has 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 don’t let it brown. 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.

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Farro与泛烤的布鲁塞尔豆芽和开心果

farro,Brussels sprouts,pistachio

13评论

  1. Made and used oils from frying maple bacon earlier in the day instead of olive oil. Was delicious!

  2. We tried it tonight and it was DELICIOUS! We had some grilled tuna steake with it and I am so looking forward eating the farro dish for tomorrow lunch. Thank you

    • Viviane Bauquet Farre

      I am delighted you enjoyed this recipe, Barbora! I make it very often in the winter months and never tire of it. I hope you get to enjoy it often too. Thank you for your note!

  3. This was delicious, perfect with a roasted chicken… and the Tuscan apple cake for dessert. Only thing better was re-living it all the next day. Coffee with slice of cold cake for breakfast (heaven), leftover farro with a poached egg on top for lunch. Really REALLY good. Thank you.

    • Viviane Bauquet Farre

      Ooooh… I am so thrilled you enjoyed this recipe AND the Tuscan apple cake! I must say they are two of my all-time favorite recipes. Thank you so much for your note. I am most grateful to you for taking the time to write. Happy cooking… and eating!

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  5. 我喜欢这个华丽的farro菜的一切!我需要拿起一些布鲁塞尔豆芽并尽快制造它。

  6. 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.

  7. 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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