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Farro, Caramelized Brussels Sprouts and Wild Mushroom Stuffing

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Total Time (Hours)
1
Difficulty
1
Servings
8
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 100
Nutrients

Nutrition Facts

Serving Size 99g

Amount per serving
Calories 100 Calories from fat: 30
% Daily Value*
Fat 3.5 g 5 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 70 mg 3 %
Potassium 180 mg 5 %
Carbohydrate 15 g 5 %
Fiber 3 g 12 %
Sugars 2 g
Protein 3 g
Vitamin A 4 %
Vitamin C 35 %
Calcium 4 %
Iron 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil 
  • 1 cup onion, peeled and diced 
  • 2 cups DOLE® Brussels sprouts, trimmed and quartered (if large, cut into bite-sized pieces) 
  • 2 cups shiitake mushrooms, sliced 
  • 1 cup DOLE Premium Celery Hearts, finely chopped 
  • 1 tablespoon fresh thyme, chopped 
  • 1 tablespoon fresh sage, chopped 
  • 1/8 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 1/2 cup low sodium vegetable stock 
  • 2 cups cooked farro

Directions

  1. Preheat oven to 350°F.
  2. Heat the oil in a large skillet over medium-high heat; Add the onions, Brussels sprouts, shiitake mushrooms, celery, thyme, and sage. Sprinkle with salt and pepper.
  3. Cook for 6 to 8 minutes or until Brussels sprouts are lightly browned, stirring occasionally. Add stock to skillet; cook 3 minutes or until liquid evaporates.
  4. Add farro; stir to combine. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil. Bake for 30 minutes. Let stand for 5 minutes, and serve.
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Farro, Caramelized Brussels Sprouts and Wild Mushroom Stuffing Prep Time:20 minutes Cook time:1 Hours Serves: 8
Nutrition facts: 100 Calories, 3.5 grams fat
Ingredients: 2 tablespoons olive oil , 1 cup onion, peeled and diced , 2 cups DOLE® Brussels sprouts, trimmed and quartered (if large, cut into bite-sized pieces) , 2 cups shiitake mushrooms, sliced , 1 cup DOLE Premium Celery Hearts, finely chopped , 1 tablespoon fresh thyme, chopped , 1 tablespoon fresh sage, chopped , 1/8 teaspoon salt , 1/4 teaspoon ground black pepper , 1/2 cup low sodium vegetable stock , 2 cups cooked farro, Directions:Preheat oven to 350°F.Heat the oil in a large skillet over medium-high heat; Add the onions, Brussels sprouts, shiitake mushrooms, celery, thyme, and sage. Sprinkle with salt and pepper.Cook for 6 to 8 minutes or until Brussels sprouts are lightly browned, stirring occasionally. Add stock to skillet; cook 3 minutes or until liquid evaporates.Add farro; stir to combine. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil. Bake for 30 minutes. Let stand for 5 minutes, and serve.