Chorizo and Farro Saute
with corn / zucchini
- Farro, semi-pearled / husked and uncooked - 1 cup
- Zucchini - 1 lb, diced
- Garlic - 2 cloves, chopped
- Corn kernels, frozen - 1 1/2 cups (sub fresh)
- Tomatoes, medium - 1, diced
- Cilantro - 3 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Chorizo - 8 oz (sub Italian sausage)
- Coleslaw mix - 5 oz
- Lime juice - 2 tsp
- Yogurt, plain or Greek - 1/4 cup
- Cook farro - Double if making Thursday’s dinner. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Corn - Defrost by warming briefly in the microwave or running under warm tap water. (Can be done up to 2 days ahead)
- Tomatoes / Cilantro - Prep as directed and combine.
- Heat a frying pan or skillet over medium-high heat. Add cooking oil and then chorizo (discard casings). Saute, breaking chorizo apart, until starting to turn golden, 4 to 5 minutes. Drain any excess oil.
- Add zucchini and coleslaw mix and continue cooking until tender, 3 to 4 minutes more.
- Add corn, garlic, and farro (reserve half if doubled) and saute for 2 to 3 minutes to let the flavors come together.
- Squeeze lime juice over saute and season with some salt and pepper.
- Transfer chorizo and corn saute to serving bowls. Top each serving with tomatoes, cilantro, and a spoonful of yogurt. Enjoy!
really, really good.0 Helpful
I used Trader Joe's soyrizo instead of chorizo, and it was great. It definitely needed a good amount of salt and pepper.0 Helpful
This was good--I used a suggestion from another reviewer and added a can of diced tomatoes and their juice because we didn't have an fresh ones0 Helpful
healthy and fresh tasting but agree that it ended up more bland than expected0 Helpful
This one was "meh" in our house. It was fine to eat, but wasn't excited by the dish and we probably won't make it again.0 Helpful
We used hot Italian sausage because our grocery was out of chorizo. I enjoyed using seasonal veggies and I was surprised at how flavorful it was. I've never thought to use asparagus that way before. Next time I would cook the sausage and veggies separately though because it took quite a while for the zucchini to cook down.0 Helpful