Farro Sausage Pilaf w/ Mushrooms, Asparagus & Walnuts

Farro Sausage Pilaf w/ Mushrooms, Asparagus & Walnuts

Can we talk about textures? Wow this is such a flavorful dish with great delicious layers of textures. The Farro has a nice chewy bite which mixes well with the crunchy Walnuts and savory Sausage. The addition of Asparagus and Mushrooms add so much flavor. It may seem like there’s a lot going on but everything really works so well together! This would make a perfect Holiday side dish.

Serves 6

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Ingredients

2 cups cooked Farro ( about 1/2 cup uncooked)

1 tsp of no beef Bouillon base (Cook with the Farro)

1 small Onion

1 package of Italian style Vegan Sausage ( I really like the Italian from Tofurky because they have sun-dried tomatoes)

8 oz Baby Bella or White Mushrooms chopped

1 cup of Walnuts chooped

1 1/2 cups Frozen or fresh Asparagus chopped

1/2 cup chopped Parsley

1 tsp of dried Thyme

1/2 tsp of Garlic Powder

Salt & Pepper to taste

Directions

1.Cook the Farro according to the package directions with the 1 tsp of bouillon base. Set aside

2. Sauté the Onions in a bit of oil or water until translucent.

3. Add in the chopped Mushrooms, Salt, Pepper, Thyme and Garlic Powder and continue to satué on medium heat until the mushrooms cook down.

4. Add in the chopped Sausage and Asparagus and cook for about 8-10 minutes

5. Add in the cooked Farro and chopped Walnuts and lower the heat a little. Continue cooking for 5 -8 minutes

6. Add in the chopped Parsley and mix well. Make sure everything is heated through before serving.