Clean Eating Chicken Sausage and Herbed Farro with Mushrooms
So, typically I do not eat sausage, I used to, by the pounds but not anymore. However there are some great Organic choices out there that I trust. My husband needs different meals from time to time. Me, on the other hand would be happy eating the same thing daily. This recipe was inspired because I was in a rut! A big fat rut. This turned out better than expected. You could serve it over Farro as I did, pasta, brown rice or a low carb option would be spiraled zucchini or butternut squash.
Ingredients (serves 4)
2 tsp olive oil
1 1/2 cups farro
3 1/2 cups low-sodium chicken broth
4 links mild or sweet Italian chicken sausage removed from casings
1 chopped medium red onion
6 cloves garlic minced
1/2 to full container grape or cherry tomatoes
2 cups cremini mushrooms quartered
2 cups packed baby spinach
Himalayan salt and pepper to taste
1/4 chopped Italian parsley
2 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
Heat oil in medium pot over med. high heat. Add farro and cook, stirring often, until fragrant and toasted. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender about 20-25 minutes.
Meanwhile heat a large skillet over med-high heat. Add sausage and cook, breaking it up or pre slice it before adding. Cook through. Add onions and garlic and cook until translucent. Add mushrooms and tomatoes, toss well and cook stirring occasionally, until softened and most of the liquid is absorbed. Add spinach until it becomes wilted. Season with salt and pepper.
Stir in fresh cut herbs to the farro and spoon onto plates. Top with sausage mixture and serve.
The spices in the sausage add great flavor to this dish. You can use spice Italian sausage if you desire.