* Exported from MasterCook *
Farro With Brussels Sprouts, Green Bean & Bacon
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup semipearled farro
Kosher salt -- to taste
4 ounces bacon -- to 6 oz
6 ounces Brussels sprouts
1/4 cup finely diced sweet red onion -- or to taste
1 cup green bean pieces (about 3/8 -inch) -- generous cup, cooked
1 large lemon -- zested and juiced
1/4 cup Roasted Turkey Stock -- to taste
2 extra virgin olive oil -- to 3 T, or to taste
Freshly ground black pepper -- to taste
Toast farro in a small skillet or in a 350°-375° oven (it toasts quickly, so watch closely). Cook "pasta-style" in just enough well-seasoned turkey stock to cover - stirring occasionally and adding more stock as needed - until slightly al dente, about 8-10 minutes. Drain, place in a large bowl and cool to room temperature.
Meanwhile, thinly cut bacon crosswise and cook until crisp. Drain on paper towels; if desired reserve bacon fat for another use.
Rinse Brussels sprouts and shred as finely as possible using a mandoline, if available (don't trim the stems, which makes them easier to hold); you should have about 2 cups. Add to the farro along with the red onion, green beans and lemon zest to taste.
Whisk together, the stock, lemon juice, olive oil, salt and pepper. Drizzle over the farro and vegetables and toss together. Just before serving, toss in most of the bacon and sprinkle the rest on top.
Serves 3-4
Per serving: 364 calories, 18 g protein, 34 g carbohydrate, 18 g fat (6 g saturated), 30 mg cholesterol, 672 mg sodium, 5 g fiber.
Toasting the farro, then cooking it in stock, adds a ton of flavor to this satisfying whole-grain salad, which can be served warm or at room temperature. The vinaigrette is stock-based, so serve it soon after dressing the salad and refrigerate any leftovers without too much delay.
Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 1273 Calories; 123g Fat (85.1% calories from fat); 15g Protein; 33g Carbohydrate; 8g Dietary Fiber; 24mg Cholesterol; 603mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 23 1/2 Fat.
Nutr. Assoc. : 2151 0 0 0 20199 3568 0 0 0 0
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