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Lightly fried farro is tossed with thinly sliced Brussels sprouts, chopped red onion, walnuts and prosciutto, then topped with snipped fresh basil, shredded Parmesan and a generous drizzling of balsamic glaze for a new take on fried rice.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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 until just crisp-tender. Add prosciutto, walnuts, and garlic; cook and stir 2 minutes.

  • Add farro and the remaining 1 Tbsp. olive oil. Cook and stir 3 to 4 minutes or until heated.

  • To serve, drizzle balsamic glaze over mixture. Sprinkle with Parmesan, basil and pepper.


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


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.

Nutrition Facts

461 calories; 20 g total fat; 3 g saturated fat; 8 g polyunsaturated fat; 6 g monounsaturated fat; 17 mg cholesterol; 393 mg sodium. 467 mg potassium; 56 g carbohydrates; 10 g fiber; 4 g sugar; 17 g protein; 0 g trans fatty acid; 630 IU vitamin a; 63 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 63 mcg folate; 0 mcg vitamin b12; 88 mg calcium; 4 mg iron;


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