Farro and Brussels Sprouts with Prosciutto

This Mediterranean recipe is one you'll feel great about eating thanks to loads of whole grains and veggies. Prosciutto and Parmesan add a hint of indulgence so this grain salad doesn't taste like "health food."

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  • Makes: 4 servings
  • Serving Size: 1 1/3 cups each
  • Makes: 5 1/2 cups
  • Start to Finish: 20 mins

Farro and Brussels Sprouts with Prosciutto

Directions

  1. In an extra-large wok or nonstick skillet heat 1 Tbsp. of the olive oil over medium-high heat. Add Brussels sprouts and onion; cook and stir about 4 minutes or just until crisp-tender. Add prosciutto, walnuts, and garlic; cook and stir 2 minutes.
  2. Add farro and the remaining 1 Tbsp. olive oil. Cook and stir 3 to 4 minutes or until heated.
  3. To serve, drizzle balsamic glaze over mixture. Sprinkle with Parmesan, basil, and pepper.

From the Test Kitchen

*Tip

If you can't find packaged shaved Brussels sprouts, simply cut 10 oz. fresh Brussels sprouts into thin slices.

**Tip

To cook farro, in a medium saucepan combine 3 cups reduced-sodium chicken broth or water and 1 1/4 cups pearled or semi-pearled farro. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until farro is tender. Drain if necessary.

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Nutrition Facts (Farro and Brussels Sprouts with Prosciutto)

  • Per serving:
  • 461 kcal ,
  • 20 g fat
  • (3 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 17 mg chol. ,
  • 393 mg sodium ,
  • 56 g carb. ,
  • 10 g fiber ,
  • 4 g sugar ,
  • 17 g pro.
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