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Ingredients
  

  • 1 cup farro rinsed
  • 2 cups broth veggie or your choice
  • 1 T olive oil or water or whatever you use for sauteeing
  • 1 lb Brussel Sprouts halved or quatered
  • 1 t dried thyme
  • 1 T white wine vinegar
  • 1 T course grain mustard
  • 1 T honey
  • 2 T olive oil
  • 1 clove garlic minced

Instructions
 

  • Prepare farro according to package using brith instead of water
  • Add olive oil to heated skillet and saute Brussel Sprouts-about 10 minutes until slightly browned and softened
  • Sprinkle sprouts with thyme
  • In a small bowl- whisk together vinegar, mustard, honey, olive oil+garlic. Add to skillet.
  • Add cooked farro to skillet.
  • Mix and serve.