Awhile back, my cousin was looking for a Brussels sprout recipe. I realized that I didn’t have any to share. While we eat them roasted throughout the fall and winter season, that’s about the extent of it. So, I challenged myself to think of a new way to incorporate Brussels sprouts into our rotation of family dishes. And thus, we have this recipe for vegan Brussels sprouts with shiitake mushrooms and farro.
My favorite part is the way that soy sauce, lemon juice, and jalapeño work to season this dish. It’s so simple, and yet, it adds just the right amount of everything–a little umami, a little salt, a bit acidic, and then, a little bit spicy. It’s a perfect balance to this savory dish. And once the grains are done cooking, it comes together very quickly.
This whole grain dish works well as a side or as a grain bowl entree.
Shiitake Mushrooms and Brussels Sprouts with Farro
4 cups water
1 cup pearled farro
2 Tbsp olive oil
1 small red onion, chopped
3 garlic cloves, coarsely chopped
½ jalapeño, chopped
1 cup fresh shiitake mushrooms, sliced
1 stalk celery, thinly sliced on a bias
7 Brussels sprouts, thinly sliced
2 Tbsp reduced sodium soy sauce
3 Tbsp lemon juice
1. Bring water to a boil in a medium saucepan. Add farro, and simmer with a lid on for ~20 minutes or until tender. Drain off excess water and set aside.
2. In a large heavy pot or dutch oven, add olive oil, red onion, garlic and jalapeño and sauté over medium-high heat for 3 minutes.
3. Add mushrooms and 1 Tbsp soy sauce, and sauté for 2 minutes. Stir everything around the entire time. Then, add Brussels sprouts and celery. Continue stirring everything around, and sauté for another 2-3 minutes.
4. Stir in cooked farro, remaining soy sauce, and lemon juice. Taste, and adjust seasonings, if needed (more soy sauce? more lemon juice?). Serve.