Chorizo and Farro Saute
with corn / zucchini
Smarts: Prefer less spice? Mild Italian sausage makes a great substitute for the chorizo.
Ingredients
- 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
Nutrition Facts
Prep
- 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.
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Make
- 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!
Nutrition Facts
Reviews
Ratings
26 reviews
I used Trader Joe's soyrizo instead of chorizo, and it was great. It definitely needed a good amount of salt and pepper.
0 HelpfulThis 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 ones
0 HelpfulThis 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 HelpfulWe 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