Apple Sage Sausage Skillet with Farro & Spinach

Apple Sage Sausage Skillet

with Farro & Spinach

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
510
FAT
7g
CARBOHYDRATES
77g
PROTEIN
37g

MAIN INGREDIENTS

  1. ½ cup farro
  2. 2 Field Roast® apple sage vegan sausage
  3. 6 oz cremini mushrooms
  4. 1 shallot
  5. 2 garlic cloves
  6. 1 apple
  7. 2 tbsp balsamic vinegar
  8. 1 tbsp French mustard and herb blend
  9. 4 oz baby spinach
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet or cast iron pan

INSTRUCTIONS

1
Cook the farro
Add the farro to a small saucepan and cover with cold water (the water should be at least 1 inch above the farro). Bring to a boil, reduce heat to low, and cook until the grains are tender, about 15 to 18 minutes. Drain any excess water.
2
Crisp the sausage
Remove the sausage from the plastic wrapper and thinly slice into rounds. Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the sliced sausage and cook, stirring occasionally, until browned and crispy, about 5 to 6 minutes. Transfer the crispy sausage to a plate.
3
Start the skillet
With a damp paper towel, wipe any dirt off the mushrooms and slice. Peel and mince the shallot and garlic. Dice the apple. Return the skillet to medium-high heat with 2 tbsp olive oil. Add the sliced mushrooms and cook until softened, about 3 to 4 minutes. Add the minced shallot, garlic, diced apple, and a pinch of salt and pepper to the skillet and cook, tossing occasionally, until the apple is caramelized in places, about 4 to 6 minutes.
4
Finish the skillet
Add the balsamic vinegar to the skillet and cook until the liquid evaporates, about 30 seconds. Add the cooked farro, baby spinach, and French mustard & herb blend and toss well. Cook until the spinach is wilted, about 3 to 4 minutes.
5
Serve
Top the skillet with the crispy sausage. Divide the apple sage sausage skillet between plates and enjoy!