This Chicken Farro dish is so yum, make sure you make plenty as it goes fast! No, Farro is not paleo and that ok for me. I do not follow any one strict diet, I eat intuitively with real whole food that serves my body well. I believe in eating food that supplies you much nutrients, health and works for you. I choose to eat sprouted farro because; 1. It agrees with me 2. I like it 3. Health benefits are massive, better than quinoa 4. It does contain gluten BUT lower levels than today’s wheat, and if prepared properly, the gluten is pre-digested and broken down by SPROUTING and fermentation like a sourdough process. This makes it much more tolerable with anyone sensitive to gluten. That would be meand why you see me eating sourdough bread sometimes. Lets get on with it, shall we.
Chicken & Farro
1-2 cups chicken pieces/shreds (I did a big shred on some rotisserie chicken I had hanging out)
1 cup quartered baby bella mushrooms
2 cups shredded brussels ( I just used a bag)
3 cups chicken bone broth (you can use a good boxed version or homemade)
1 cup sprouted farro
5 oz super greens mix (these were a bag from Trader Joes)
12 Tbls ghee (1 for farro and 1 for chicken)
1/4 cup chopped yellow onion
3 cloves chopped garlic
Toasted Pine Nuts
Sliced Green Onions
Slice up your brussels and lightly coat with coconut oil, toss, add s&p and garlic granules. Roast on 375 for 15-20 mins until loose leaves are crispy.
Farro just cook according to directions on bag, I used my instant pot. Also, I subbed out the for the chicken broth and added onion, garlic and 1 tbls ghee.
Brown chicken shreds in med hot skillet with ghee, s&p. once nice and browned add mushrooms, toss around a bit and add about 1/4 chicken broth let cook until gone. Check seasonings.
Toast pine nuts over medium heat a few minutes.
Place 2 cups green in a big bowl, add in some farro and toss well. Next add your chicken and mushroom, toss. Last add the brussels and mix in. Top with green onions and pine nuts. ENJOY!