Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 1teaspoon olive oil
- 6 brussels sprouts, quartered
- 2cloves garlic
- 1teaspoon fresh sage, chopped
- 1/2cup low-sodium chicken (or vegetable) stock
- 2ounces soft goat cheese
- 2tablespoons nutritional yeast
- 1pinch paprika
- 2/3cup cooked farro
In a large skillet over high heat, heat oil. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until al dente and lightly browned in places, about 5 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium-low.
Add stock, goat cheese, yeast, and paprika, and stir to melt cheese.
Add farro and cook, stirring, until mixture is thick and heated through, about 2 minutes more. Serve immediately.
Nutrition Per Serving
18 g fat (9 g saturated)
60 g carbs
3 g sugar
10 g fiber
29 g protein