This can be served warm as a side dish or cooler as a salad. This makes a large family or party sized dish. With the nutty grain and addition of fruit (raisins) this dish brings forth Sicilian style, making a Sicilian olive oil the perfect choice. As always, our salad recipes are guides – your tweaks and adjustments may be marvelous improvements.
1 lb. Brussels sprouts
1/2 lb. Baby Carrots
1/2 jar Villa Cappelli Sun Dried Tomatoes (10 oz jar), slivered
1/3 C Raisins
1/3 C Sun dried tomatoes, slivered
Extra Virgin Olive Oil (Sicilian preferred)
Pepper, freshly ground
Note: Our farro package contains 3 cups of dried farro. When cooked, this yields ~8 Cups. You can cook the whole package and freeze the portion not needed immediately. It defrosts well.
Start cooking the farro. Prepare the vegetables. Cool the farro, add the roasted vegetables, sundried tomatoes, raisins, and dressing.
Cook 1.5-2 C Farro by placing the farro in a pot, covering it with 1” of water. Bring to a boil, then lower the flame and simmer for 20 minutes. Drain and proceed.
Preheat oven to 450F.
Trim ends and cut carrots lengthwise.
Trim and halve Brussels sprouts. (Quarter large Brussels sprouts).
Drizzle with 2-3T olive oil and roast at 450F for 20 minutes.
Dressing: Recommended proportions: 1:1:1
– 1/3C Vincotto Fig Vinegar
Toss together. Let flavors marry for 20 minutes, then serve.