The textures in this dish are out of control! The chewiness of the faro with the crunch from the Brussels sprouts and carrots are perfect together. A great meal that you can make through summer and into fall.

We Provide
  • 1 Cup Faro
  • 1 Bay Leaf
  • 1 Lbs Brussels Sprouts
  • 2 Oz. Goat Cheese
  • 2 Oz. Dried Cherries
  • 2 Oz. Walnuts
  • 2 Carrots
  • 1 Shallot
  • 1 Lemon
  • 1 Tablespoons Honey
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauce Pan
  • Small Sauce Bowl
  • Large Mixing Bowl
  • Cutting Board
  • Chefs Knife
  • 2.5 Cups Water
  • Box Grater
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Step 1


Cook faro by brining 2.5 cups of water to a boil in a small sauce pan. Once boiling, season with salt and add in faro and bay leaf. Bring to a boil, cover and reduce heat to medium low. Simmer for 15 minutes or until tender.

Step 2


While the faro cooks, prep your veggies. Shred the Brussels sprouts by removing the tough stem, cutting it into half and then running your knife through it as thinly as possible. Place shredded sprouts into large mixing bowl.

Step 3


Using a box grater shred the carrot and place on top of the sprouts. Add the dried cherries and walnuts on top and move on to your dressing.

Step 4


Dice the shallot and place into small sauce bowl. Add in the honey, juice of half the lemon and 2 tablespoons olive oil into the bowl. Season with salt and pepper and stir to combine, set aside.

Step 5


Once the faro has cooked through remove from heat and drain off any excess liquid. Let cool. Once cool, add in the faro to the salad bowl and top with salad dressing. Toss quickly so the faro doesn’t absorbed all the dressing; you want it to season the veggies too.

Step 6


To plate, place half of the faro and Brussels sprouts onto a plate. To finish, crumble half of the goats cheese on top.



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