Farro with kielbasa & broccolini
Easy weeknight dinner solutions are my jam. This one is from my School Night cookbook in the chapter titled “The Short List” because it has just 7 ingredients.
Easy, breezy and really big on flavor. You’ve got this one!
XO, km
THE DISH:
farro with kielbasa & broccolini | serves 4
THE STUFF:
1 bunch broccolini, cut into 2-inch pieces
1 cup farro
EVOO
1 lb kielbasa, cut into 1/2-inch slices
3 Roma tomatoes
3 cloves garlic, sliced
1/3 cup basil, chopped
Kosher S+P
3 tbsp freshly grated Parmesan
THE HOW-TO:
Bring a large pot of generously salted water to a boil over high heat. Add the broccolini and cook for 3-4 minutes. Using a slotted spoon, remove the broccolini from the water and set aside. Bring the water back to a boil and add the farro. Cook according to package directions, drain and set aside.
Warm 1 tablespoon EVOO in a large frying pan over medium-high heat and add the kielbasa. Cook until nicely browned on both sides, 6-9 minutes total. Transfer kielbasa to a bowl.
Do not wipe the pan clean and return to medium-high heat. Add 1 tablespoon EVOO to the pan, along with the tomatoes and garlic. Sauté until the tomatoes release their juices and the garlic is soft and golden, about 4 minutes. Stir in the farro, kielbasa, broccolini and basil. Season with S+P and add more EVOO, to taste. Transfer to a large serving bowl, sprinkle with the Parmesan cheese and serve right away.