TSJ’s Fall Farro *As Seen on CT Style News 8*

Did you miss it live? Check out MnM’s second TV appearance as she joins me for a special Halloween segment! This healthy dinner can be enjoyed all season long!

View my other CT Style TV Segments HERE


*Get the step-by-step recipe with photos

1 1/2 cups farro
3 cups vegetable broth
3 tablespoon olive oil
1 cup onion
3 apples (plus more for serving, if desired)
1 1/4 cup unsweetened dried cherries
1/3 cup tablespoons lightly salted shelled pumpkin seeds (I used Super Seedz)
3/4 teaspoon kosher salt

1 package (4 links) sweet apple chicken sausage


Pour farro into a small saucepan. Add vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for ten minutes. In the meantime, dice sausage and onion. Chop apple. Drizzle olive oil into a pan. Toss in diced sausage, onions and apples. Sautee a few minutes until soft and tender, not mushy. Reduce heat to low then add dried cherries. Season with kosher salt. After ten minutes, drain remaining liquid from farro. Fluff with a fork. Transfer to saute pan. Stir. Add pumpkin seeds. Fold in to incorporate. If desired, serve in a witch’s caldron or Halloween platter. Bonus if you add a clear cup of all-natural red fruit juice for a playfully spooky feel!

*Please note, the original recipe was made for a smaller side serving, without chicken sausage. For larger measurements, see above. 

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