Apparently farro is not a standard thing to find. I mean, I knew I probably wouldn’t be able to find some in a regular grocery store. But surely, SURELY, our local hippy food co-op would have some in their bulk section. I mean the bulk section is like the main attraction (to me anyway). Who else sells 12 different types of rice in bins. Between the rice, and the lentils, and the flours, and the dried chickpeas, and the quinoa, I was SURE that there’d be farro around somewhere.
Well… not exactly gonna completely ditch my plans and come up with something new on the spot… Just not how my brain works. Also, didn’t have internet access and the list of recipes I’m working on trying out with me. Nor my binders of power (recipes). So, I did what I’ve finally learned to do in those situations. Ask a grocery store person for their recommendation on what to substitute in. Which is how I ended up cooking wheat berries for the first time.
Also learned that 2 inches to be hollowed out from the middle of an apple is bigger than I think it is. And if you don’t make a big enough cavity in apples to stuff filling in, you end up cooking a lot filling in the bottom of your pan. Tasty that way, but definitely not the driving idea behind the recipe.
As you may have noticed from the ‘bounty!’ photos that have popped up on Saturdays, Adam and I have joined a CSA for the fall season. And boy do they have a lot of apple trees on the farm (I assume) – 5 to 6 Honey Crisp apples every week. In a half-share! I’m totally not complaining, given a) how many apples we eat around here and b) since I rather like the Honey Crisp variety. It was also nice for this recipe since the original called for honey crisps. Also for the contrast between apple, wheat berry, and chicken sausage. I’m not much of a pork sausage fan – happens when you grow up without any type of pig product in the house (yes that included bacon, yes I’m actually not a fan of bacon, yes I do speak that particular food heresy). Which makes chicken sausage my go-to substitute for ‘sausage’ in recipes. Substitute back as you choose 😀
End result for these particular stuffed apples? Too much work for the end result. Did you know you need to cook wheat berries for 50-55 minutes before mixing them in with the rest of the filling ingredients and then cook everything? Too long.
Good contrast in textures though.
Wheat berry, nuts, and sausage-stuffed baked apples
Original from OhMyVeggies
Makes 4 apples
Recipes left to try (& copy…): 22; Dinners: 4 recipes left
- 4 Honey crisp apples, at least medium sized
- Olive oil
- 1 onion, diced
- 4 oz sausage of your choice, crumbled or sliced
- 1/3 cup wheat berries, soft or hard, cooked
- 1/4 cup chopped walnuts and almonds (what can I say, it’s what we had lying around)
- 1/4 tsp nutmeg
- salt, to taste
- Preheat the oven to 375°F. Spray a baking dish with cooking spray or grease it with oil or butter.
- Core each apple and then widen the hole in the center to 1.5″ to 2″. If you think it’s big enough, make it bigger.
- Heat some olive oil in a skillet over medium heat. Add the onion and cook until softened and turning translucent, about 5 minutes. Add in the sausage and cook until browned, about 5 minutes.
- Transfer the onion and sausage to a medium bowl. Stir in the wheat berries, chopped nuts, and nutmeg. Salt to taste.
- Stuff this mixture into the apple cavities with a spoon, packing as full as you can. Spray a piece of foil with cooking spray and cover the baking dish (with the apples in it!), spray side down. Cook covered for 20 minutes, then remove foil and continue cooking for 15-20 minutes, until apples are tender.