Lamb Sausage and Dried Fig Farro

• 1 cup Semi-pearled Farro
• 1/4 cups Dried Mission Figs, Roughly Chopped
• 1 Tablespoon Extra Virgin Olive Oil
• 8 ounces, fluid Italian Lamb Or Pork Sausage, Or Seasoned, Ground Lamb (See Note)
• 1 whole Large Shallot, Chopped
• 1 clove Garlic, Minced
• 1 teaspoon Fresh Thyme, Chopped
• 1/4 cups Dry White Wine Or Chicken Broth
• 1/4 cups Pecorino Romano Cheese, Freshly Grated, Plus More For Serving
• 1/4 cups Toasted, Salted Hazelnuts, Chopped Or Toasted Pine Nuts
• 1/4 cups Parsley, Chopped

1. Bring a medium pot of salted water to a boil.
2. Add farro and cook about 15 minutes or until al dente.
3. During the last 12 minutes, add figs to plump them up.
4. Drain, reserving a cup of cooking water.
5. Heat oil over medium to medium-high heat in a large saute pan.
6. Remove sausage from casing and add to pan, breaking up with a wooden spoon.
7. Cook for about 68 minutes or until well-browned, stirring occasionally.
8. Transfer to a bowl, reserving oil in pan.
9. Add shallot to pan, season with salt and pepper, and saute over medium heat for 35 minutes or until translucent.
10. Add garlic and thyme, and saute for 30 seconds.
11. Pour in wine or broth, increase heat to high and reduce until mostly evaporated.
12. Stir in farro, lamb, figs and a few tablespoons of reserved cooking water.
13. Reheat ingredients over medium-high heat.
14. Stir in cheese, taste for seasoning, and transfer to a serving dish when most of the excess liquid is absorbed.
15. Stir in nuts and parsley.
16. Serve with cheese, and enjoy.
17. Notes: 1.
18. Cooking times vary depending on the type of farro used.
19. Pearled farro is more processed than semi-pearled farro and thus, has a shorter cooking time.
20. Semi-pearled varieties may also differ in cooking time.
21. Hulled farro, which still contains the entire bran, requires the longest cooking time and should be soaked prior to cooking.
22. Precooked versions also are available and may cook in 10 minutes.
23. 2.
24. The lamb sausage I used was flavored with paprika, parsley, garlic and pecorino cheese.
25. Seeing as the dish already contains parsley, garlic and pecorino, if you want to use ground lamb, I suggest seasoning it simply with salt, pepper and paprika.

olive oil, sausage, shallot, clove garlic, fresh thyme, white wine, romano cheese, nuts, parsley

Taken from tastykitchen.com/recipes/main-courses/lamb-sausage-and-dried-fig-farro/ (may not work)