CookingLight diet CookingLight diet
Photo: Jennifer Causey
Active Time
45 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 12 (serving size: about 1/3 cup)

We give this versatile whole grain the jambalaya treatment with a classic trinity (green bell pepper, onion, and celery) and spicy andouille sausage. The chicken liver adds incredible richness without any livery flavor—it’s the “secret” ingredient that will have guests scraping the dish clean. Use turkey liver if your bird comes with one, or omit the liver all together for a side with a little less depth that’s still delicious. You can try brown rice, barley, or wild rice in place of farro. To turn this side into a leftover main, reheat with a splash of chicken stock and stir in a can of unsalted, rinsed, and drained black-eyed peas.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Bring stock and farro to a boil in a large saucepan over medium-high. Reduce heat to medium-low; cover and cook 25 minutes. Drain. Place farro in a large bowl.

Step 3

Heat oil in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic; sauté 8 minutes. Add sausage and chicken livers; cook 6 minutes, stirring frequently. Add sausage mixture, parsley, black pepper, and salt to farro; toss to combine.

Step 4

Combine butter and eggs in a bowl. Add egg mixture to farro mixture; toss. Spoon farro mixture into an 11- x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

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