Farro and Vegetable Medley with Roasted Sausage

Ingredients

• 6 slices applewood smoked thick-cut bacon, sliced into 1/4-inch lardons
• 2 carrots, peeled and cut into 1/2-inch dice
• 1 red onion, divided
• 2 leeks, sliced into rings
• 2-3 tbsp olive oil, divided
• 1-2 tbsp balsamic vinegar
• Salt
• Pepper
• 8-9 oz quick cooking farro
• 1 large bay leaf
• 1 tsp chicken stock base
• 4-6 bratwurst sausages
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. 1
   Preheat the oven to 400°F.
2. 2
   In a 2-quart stock pot, add farro, then cover with water. Add half of the peeled red onion, bay leaf, and the chicken base. Place a lid on the pot and bring to a boil, then lower to simmer and cook to package directions. Once cooked, discard the bay leaf and onion and drain the farro in a colander to remove any excess liquid.
3. 3
   Meanwhile, in a large 12-inch nonstick skillet, sauté the bacon pieces over medium heat until crisp. Remove the bacon bits, then slice the remaining ½ red onion into rings and add to the skillet, along with the sliced leeks and diced carrots. Cook over medium heat until very soft- about 15-20 minutes.
4. 4
   For the sausages, use a sharp knife to score a cross hatch ¼-inch deep across the length of one side, then place sausages, scored side up, on an oiled quarter sheet pan. Bake sausages in the oven for 15 to 20 minutes or until browned and plumped.
5. 5
   Add the drained, cooked farro to the vegetables, stirring to combine and coat in the bacon fat. Season appropriately with salt and pepper. Add olive oil, balsamic vinegar, along with salt and pepper to taste.
6. 6
   Once the farro is plated, top with bacon bits, the sausages, and sprinkle with chopped chives and parsley.