Farro, Brussels Sprout, and Potato Bake
Serves: 4-5 as main dish, 10 as side
 
Ingredients
  • 1 pound fingerling potatoes
  • 2 cups farro, dry
  • 1½ tablespoons butter
  • 2 medium leeks, trimmed and sliced thinly
  • 3 garlic gloves, minced
  • 1 lb Brussels sprouts, shredded
  • 2 tablespoons whole grain mustard
  • 1½ cups parmesan cheese, grated
  • salt and pepper to taste
Instructions
  1. In a large pot, bring water with salt to a boil. Add in potatoes and cook for 25-30 minutes, until potatoes are soft. Drain and set aside. Once they are cool enough to touch, slice into rounds, about ½ inch thick.
  2. In a different pot, bring more water to a boil. Add in dry farro and cook until tender. Drain extra water and set aside.
  3. Preheat oven to 350.
  4. In a cast iron skillet, melt butter. Add in leeks and cook until soft. Add garlic and Brussels sprouts. Stir occasionally until Brussels sprouts have softened.
  5. Add in mustard, sliced potatoes, and farro. Stir in parmesan cheese and mix well.
  6. Add salt and pepper to taste.
  7. Bake for 15-20 minutes, until cheese has melted and has browned.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/11/12/farro-brussel-sprout-and-potato-bake/