Meal Kit
Maple-Rosemary Farro Bowl
with shaved Brussels sprouts and goat cheese
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 1 days
Contains: Tree Nuts (Walnuts), Milk, Wheat, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Carrot
- 8 oz. Brussels Sprouts
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¾ cup Semi-Pearled Farro
- 0.96 fl. oz. Pure Maple Syrup
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1 oz. Butter
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1 oz. Walnut Halves
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2 tsp. White Miso Paste
- 2 Garlic Cloves
- 1 Rosemary Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7R69qD
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Calories800
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Carbohydrates90g
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Net Carbs72g
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Fat44g
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Protein19g
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Sodium1530mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook Farro
Mince garlic
small pot, 1 Tbsp oil, med high heatgarlic until aromaticadd farro, 1.5 cups water, 1.25 tsp salt, pinch peppercook like rice -
2 prep
halve Brussels
peel, trim, slice carrot 1/4" at anglemince rosemary -
3 cook veg
large pan, 1 Tbsp oil, med-high heat
add carrots, cook 3-4 minutes, add brussels cook until lightly browned 3-4 minutesseason with 1/2 tsp salt, 1/4 tsp pepperplace in 450 degree oven 10-12 minutes -
4 toast walnuts
small pan, med heat, 1 tsp oil
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5 Make sauce
same pan
combine maple syrup, miso, 2 Tbsp water until smoothplace over med high heat, add rosemary, bring to boilremove from heat and swirl in butter
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