Farro with Brussels Sprouts and Chicken with Shiitake

Farro with Brussels Sprouts and Hazelnuts

1 C farro

2 C water

1 t salt

2 T olive oil

12 Brussels sprouts, stemmed, sliced thin

About 3T water

Salt

2 green onions, thinly sliced

2 pieces cooked bacon chopped (optional-I had them leftover from breakfast)

2 T cherry (or other fruity balsamic) vinegar

2-3 T olive oil

Salt and pepper to taste

½ C toasted hazelnuts, chopped

Place the farro, water, and 1t salt in a medium saucepan, bring to a boil, reduce to a simmer and cover and cook about 15 minutes or until the farro is tender.

While the farro cooks, place a large oven proof sautee pan over a high heat.  Add the olive oil and sliced Brussels sprouts, splash with the water and sprinkle with a touch of salt (this helps the Brussels sprouts give up their moisture) and sautee or stir-fry until all the liquid has evaporated and the Brussels sprouts are tender.  Spoon mixture into a medium bowl.  Add the green onions, bacon (if using), cooked farro, cherry balsamic, olive oil, and salt and pepper to taste.  Mix well and serve warm topped with hazelnuts.

Serves 4-6

Chicken with Shiitake Mushrooms

2 large boneless, skinless chicken breasts

1 T olive oil

Salt and pepper

2 T sesame oil

1 thin slice ginger, peeled and minced

1 shallot, minced

Two large handfuls of shiitake mushrooms, stems removed and sliced

¼ C hoisin sauce

Preheat oven to 375.  Coat the chicken breast with olive oil, season with salt and pepper.

In the same large oven proof skillet you sautéed the Brussels sprouts add the sesame oil.  Place the chicken breast on one half the pan.  Brown the chicken on one side, and when golden (about 4 minutes) turn to brown the other side.  While the chicken is browning place the ginger and shallot on the other side of the pan and sautee several minutes.  Add the mushrooms and cook until the mushrooms are wilted.  Once the chicken has been browned drizzle the hoisin over the chicken and mushrooms and place the entire pan in the preheated oven.  Bake for 15 minutes or until the chicken breast is cooked through.  Let the rest about 5 minutes before serving.

Serves 2-4

I like to slice the chicken thinly and place it on top of the Farro and spoon the mushrooms and hazelnuts over it all.