Farro bowl with roasted sweet potatoes, broccoli rabe and sausage

By grammadot

Prep: 25 minutes Cook: 40 minutes Makes: 6 servings

Diced butternut can stand in for the sweet potatoes. Leftovers reheat beautifully in the microwave. I like to serve them warm over lightly dressed salad greens.

Ingredients

• 2 medium (1 pound) sweet potatoes, peeled, cut into 3/4-inch pieces
• 2 tablespoons olive oil Salt
• 12 ounces mild or spicy Italian sausage, casings removed
• 1 medium onion or 4 shallots, halved, thinly sliced
• 3 cloves garlic, finely chopped or crushed
• 2 cups pearled farro (about 12 ounces)
• 4 cups chicken broth
• 11 ounces broccoli rabe (rapini), ends trimmed, roughly chopped, about 6 cups
• 2 to 4 cups baby arugula Crushed red pepper
• 1 to 2 cups shredded cheese, such as smoked gouda, provolone or sharp cheddar

Preparation

Step 1

1 Heat oven to 400 degrees. Mix sweet potatoes and oil on a large baking sheet. Sprinkle lightly with salt. Roast, stirring often, until tender and golden, about 20 minutes.

2 Meanwhile, crumble sausage into a large skillet. Add onion; cook over medium heat, breaking up sausage with a spoon, until the sausage is browned and cooked through, about 10 minutes. Stir in garlic; cook, 1 minute.

3 Meanwhile, put farro and broth into a large saucepan. Heat to a simmer; reduce heat to very low. Simmer uncovered and stir often until nearly tender, about 15 minutes. Add broccoli rabe; simmer until it is crisp-tender, about 2 minutes. Strain farro mixture into a colander set over a bowl to catch the broth. (Recipe can be made to this point up to 3 days in advance; refrigerate all the parts separately.)

4 Add drained farro mixture to skillet with sausage set over medium heat. Stir in about1/2 cup of the reserved cooking broth and heat through; remove from heat. Stir in warm sweet potatoes, arugula and crushed pepper flakes. Taste and adjust salt as needed. Transfer to warm serving bowls. Serve, sprinkled with cheese.

Nutrition information per serving: 511 calories, 20 g fat, 7 g saturated fat, 36 mg cholesterol, 62 g carbohydrates, 23 g protein, 647 mg sodium, 8 g fiber