Brussels Sprouts with Farro

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 2 cups

Ingredients

1 Tbsp. Salt, divided
4 cups Farro, uncooked
½ cup Canola Oil, divided
2 cups Shallots, thinly sliced whole
2 cups Onion, Yellow or White, small diced
8 cups Brussels Sprouts, trimmed, halved
12 cups Kale, stemmed and chopped
4 cups Edamame, shelled
2 Tbsp. Lemon Juice
Black Pepper to taste

Preparation

1. Preheat oven to 400 degrees. In a large pot filled with water, place 2 teaspoons of salt in it and bring to a boil. Add the farro and cook until tender then drain. Reserve the farro.
2. Pan fry the shallots in ¼ cup of oil until crisp. Using a slotted spoon, remove shallots from the pan and drain on a paper towel lined pan. Reserve for garnish.
2. In a large bowl, place the brussels sprouts and 2 tablespoons of oil together. Toss to coat all the brussels sprouts. Place in a single layer on a sheet pan (or two if needed) with cut side down. Place in the oven and roast until cut side is caramelized, about 12-15 minutes. Flip the brussels sprouts and continue to cook until just tender, but not mush.
4. While the brussels sprouts are cooking, heat a large skillet over medium high heat. Add the onions and cook until translucent. Add the cooked farro and continue to cook. Add the kale and wilt and the edamame to heat through.
4. Place the mixture into a hotel pan. Add the brussels sprouts and toss everything together. Season with salt, black pepper, and lemon juice. Garnish with fried shallots.

Notes

If desired, use seasoned All-Purpose Flour, Wondra Flour, or Cornstarch to coat the shallots first before frying for a crunchier exterior.

Nutrition information

Calories: 397 Total Fat: 11.5g Saturated Fat: 1g Monounsaturated Fat: 6g Polyunsaturated Fat: 3.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 66.3g Fiber: 9g Total Sugars: 36g Protein: 7.1g Sodium: 648mg
Vitamin A: 560μg Vitamin C: 151mg Calcium: 143mg Iron: 3mg Folate: 73μg