Ingredients

The following ingredients have 4 Servings
  • 3/4 lb Italian sausage (4 links)
  • 1-1/2 cups [semi-pearled or pearled farro]
  • Low-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 medium shallots (finely chopped)
  • 8 ounces cremini (or white button mushrooms, washed and sliced)
  • 3 to 4 scallions (chopped)
  • Salt and freshly ground black pepper

Instruction

  • Cut the sausage links into pieces about 1/2-inch thick (kitchen shears work well for this) and set aside.
  • Using low-sodium chicken broth in place of plain water, cook and drain the farro according to the package directions. Set aside.
  • While the farro simmers, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and sauté until lightly browned and cooked through, 4 to 5 minutes. Drain the excess fat from the pan, transfer the sausage to a plate and set aside.
  • Add the remaining tablespoon of olive oil to the pan along with the shallots. Sauté over medium heat until softened, 2 minutes.
  • Add the mushrooms and continue sautéeing until they're nicely browned, 5 to 7 minutes longer.
  • Return the sausage to the pan, add the scallions and cook 1 to 2 minutes longer. Stir in the cooked farro, then taste and adjust the seasoning as needed.
  • Plate individual servings and serve immediately.