Italian Farro with Sausage and Apples

Italian Farro with Sausage and Apples
Photo by James Carrier


  • Butter or olive oil (if needed)
  • 1 Fuji apple (8 oz.)
  • 1 cup finely chopped parsley
  • Salt and pepper
  • 1 cup hulled whole-grain farro
  • 2 ½ cups fat-skimmed chicken broth
  • 2 tablespoons lemon juice
  • + 1 more ingredients
    • ¾ cup bulk pork sausage (about 3 oz.) or pork sausages, casings removed

1. Sort farro, discarding strawlike bits of hulls and other debris. Pour farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain farro. 2. In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir...

View full recipe at My Recipes


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