Photo: Jennifer Causey
Give nutty whole-grain farro the dirty rice treatment with the classic trinity (onion, bell pepper, and celery) and spicy andouille sausage. The chicken liver adds incredible richness without any livery flavor--it's the "secret" ingredient that will have guests scraping the dish clean.
Serves 12 (serving size: about 1/3 cup)
1. Preheat oven to 350°F.
2. Bring stock and farro to a boil in a large saucepan over medium-high. Reduce heat to medium-low; cover and cook 25 minutes. Drain. Place farro in a large bowl.
3. Heat oil in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic; sauté 8 minutes. Add sausage and chicken livers; cook 6 minutes, stirring frequently. Add sausage mixture, parsley, black pepper, and salt to farro; toss to combine.
4. Combine butter and eggs in a bowl. Add egg mixture to farro mixture; toss. Spoon farro mixture into an 11- x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.