Farro and Italian Sausage Pilaf

Why This Recipe

A hearty, smoky pilaf with chewy farro and savory sausage in a spiced, tomato-kissed broth. A rough Grok recipe selected from the first six recipes it created.

Ingredients

• 1 cup farro, rinsed
• 8 oz Italian chicken sausage, casings removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 small onion, diced (~1 cup)
• 1 bell pepper, diced (~1 cup)
• 2 cloves garlic, minced
• 1½ cup chicken broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• ¼ cup chopped fresh parsley (optional, garnish)
• 1 lemon, cut into wedges (optional, garnish)

Instructions

1. Prep: Dice onion, bell pepper; mince garlic. Drain/rinse beans. Rinse farro. Crumble sausage.
2. Sauté: Olive oil + sausage—4–5 minutes until browned. Add onion + bell pepper—3–4 min until soft. Add garlic—30 seconds.
3. Bloom: Add oregano. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add tomatoes, paprika, cumin, black beans, farro. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 18 min → Natural release 10 min → Vent
7. Adjust: Stir. Add salt, pepper to taste. Adjust thickness.

Macros per 1½-cup serving (approximate)

• Calories: 350 kcals
• Protein: 20g
• Carbs: 50g
• Fat: 10g
• Fiber: 10g

Pair with 6 Triscuits for 23g protein, 13g fiber, and 470 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.