Farro and Brussels Sprouts Salad with Manchego | Christopher Kimball’s Milk Street | Recipes, TV and
First, we toast the farro in a little olive oil to bring out its nutty taste.
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- Food
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Ingredients
- 1/2 cup pearled farro
- 3 tablespoons extra-virgin olive oil, divided, plus more to serve
- Kosher salt
- ground black pepper
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