Farro and Sausage Stew - Revision history

Griscom: /* Source */

2013-10-31T01:36:26Z

Source

← Older revision		Revision as of 01:36, 31 October 2013
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	==Source==		==Source==
	''Every Day with Rachel Ray,'' November 2013, p. 83.		[http://www.rachaelraymag.com/recipe/farro--sausage-stew/ ''Every Day with Rachel Ray,''] November 2013, p. 83.

Griscom at 01:34, 31 October 2013

2013-10-31T01:34:29Z

← Older revision		Revision as of 01:34, 31 October 2013
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			==Summary==
			===Yield===
			4 servings
			===Prep===
			15 min.
			===Cook===
			40 min.
	==Ingredients==		==Ingredients==
	* 1 cup whole-grain (not pearled) farro		* 1 cup whole-grain (not pearled) farro

Griscom at 01:33, 31 October 2013

2013-10-31T01:33:17Z

← Older revision		Revision as of 01:33, 31 October 2013
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	# Meanwhile, in a large saucepan, heat 1 tbsp. olive oil over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat.		# Meanwhile, in a large saucepan, heat 1 tbsp. olive oil over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat.
	# Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp olive oil.		# Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp olive oil.

			==Source==
			''Every Day with Rachel Ray,'' November 2013, p. 83.

Griscom: Created page with "==Ingredients== * 1 cup whole-grain (not pearled) farro * 2 tbsp olive oil * 8 oz. hot Italian sausage (about 2 links), casings removed * 4 cloves of garlic, sliced * 5 cups c..."

2013-10-31T01:31:47Z

Created page with "==Ingredients== * 1 cup whole-grain (not pearled) farro * 2 tbsp olive oil * 8 oz. hot Italian sausage (about 2 links), casings removed * 4 cloves of garlic, sliced * 5 cups c..."

New page

==Ingredients==
* 1 cup whole-grain (not pearled) farro
* 2 tbsp olive oil
* 8 oz. hot Italian sausage (about 2 links), casings removed
* 4 cloves of garlic, sliced
* 5 cups chicken stock
* 1 bunch kale, stems removed, leaves roughly chopped (about 4 cups)
* 1 tsp. chopped fresh thyme leaves
* Salt and pepper
* 2 tbsp. grated pecorino-romano

==Method==

# In a large, heavy saucepan, cover the farro with a couple inches of water. Cover and bring to a boil. Reduce the heat, salt the water and simmer gently until the farro is tender, about 30 minutes. Drain.
# Meanwhile, in a large saucepan, heat 1 tbsp. olive oil over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat.
# Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp olive oil.