Farro Fried Rice with Brussels Sprouts
Total Time
Less than 30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
2 servings
- 1 shallot, thinly sliced
- 2 eggs
- 1 tablespoon olive oil
- 2 leeks, white and light green parts, sliced and rinsed well (2 cups)
- 12 Brussels sprouts, thinly sliced & shredded (1½ cups)
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 teaspoons rice vinegar
- 1½ cups cooked farro
- 1 teaspoon tamari, more to taste
- 1 scallion, chopped
- lime slices, for serving
- sriracha, optional
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Preparation
Chef’s notes
I like to cook my farro like pasta. Bring a pot of water to a boil, then add the farro. Cook until it's tender and chewy, but not mushy (I stop just as the kernels have just started to open up). This can take between about 20-40 minutes, just taste as you go. Drain and let it dry before using.
To make this gluten free, use brown rice instead of farro.