Ingredients

The following ingredients have 4 Servings
  • ½ cup uncooked farro ((85 grams))
  • 3 cups brussels sprouts (, shredded (250 grams))
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon balsamic vinegar
  • ⅓ cup hazelnuts (, chopped and toasted (45 grams))
  • ¼ cup dried cranberries ((28 grams))
  • 1 ounce goat cheese (, broken into pieces (28 grams))

Instruction

  • Cook the farro in a pot of salted boiling water until al dente, about 15 minutes. Drain and set aside.
  • Heat the olive oil in a saute pan set over medium-high heat. Add the brussels sprouts and sprinkle with the salt. Cook the brussels sprouts (without stirring) until the edges begin to brown, about 2 minutes. Stir the brussels sprouts and cook for another 2 minutes until cooked but still firm. Stir in the balsamic vinegar.
  • Add the cooked farro and stir until heated through. Remove from heat and stir in the hazelnuts and dried cranberries. Top with the pieces of goat cheese and serve immediately.