Farro, Caramelized Brussels Sprouts and Wild Mushroom Stuffing

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.