Best Farrow Brussel Sprout Bowl With Prosciutto Recipes

Skillet Farro and Brussels Sprouts image

Provided by Kevin Gillespie

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 cup cooked farro
2 tablespoons rendered chicken fat or extra-virgin olive oil
1 tablespoon extra-virgin olive oil, plus more for finishing
1/2 pound Brussels sprouts, trimmed, then pulled apart into individual leaves
1/2 clove garlic, thinly sliced
Kosher salt
Freshly ground black pepper
Juice of half a lemon

Steps:

Once the chicken has been cooked and set aside to rest, continue to heat the cast-iron skillet on high with about 2 tablespoons of chicken fat coating the bottom. For a vegan alternative, heat up 2 tablespoons of olive oil. Add the cooked farro in a single, even layer and cook undisturbed until it puffs up and begins to brown, 2-3 minutes. Drizzle with olive oil, stir, and add the Brussels sprouts leaves, along with a big pinch of salt, pepper, and the sliced garlic. Stir again and and cook until the Brussels sprouts begin to wilt, about 1-2 minutes. Turn off the heat, add the lemon juice, and finish with a drizzle of olive oil.

Farrow & Brussel Sprout Bowl with Prosciutto Recipe image

Provided by Cheryl-4

Number Of Ingredients 11

2 tablespoons olive oil
1 (10-ounce) package shaved brussels sprouts or 10 ounces brussels sprouts thinly sliced
1/2 cup red onion, coarsely chopped
2 ounces prosciutto, thinly sliced cut into thin strips
1/2 cup walnuts, chopped
2 cloves garlic minced
3 cups cooked Farro chilled
2 tablespoons balsamic glaze
2 tablespoons Parmesan cheese, shredded
3 tablespoons snipped fresh basil
Cracked black pepper

Steps:

In a wok or 12 inch nonstick skillet heat 1 tablespoon of the oil over medium high heat. Add brussels sprouts and onion, cook and stir four minutes or just until crisp tender. Add prosciutto, walnuts and garlic cook and stir two minutes. Add Farro and remaining 1 tablespoon oil, and stir 3 to 4 minutes more or until heated through. Divide mixture among bowls and drizzle with balsamic glaze. Sprinkle with cheese basil and pepper. Enjoy!