Use your crockpot to make a hearty whole-grain breakfast, with a savory twist. Instead of sweet cereals, try this creamy farro risotto infused with chicken stock and maple, hearty greens, and a topping of breakfast sausage and walnuts. This is a great meal prep item, easy to make, store and reheat for breakfast or lunch.
Mix up your breakfast grains by using farro, which is one of the highest protein grains and provides a nutty, sweet flavor.
Active Time: 10 minutes Total time: 2 hours, 20 minutes
Crockpot Kale and Sausage Farrotto Bowl
Ingredients
- 1 cup (208g) farro (semi-pearled)
- 1/2 cup (73g) rolled oats
- 2 cups (480ml) low-sodium chicken stock
- 1 tablespoon maple syrup
- 2 cups (72g) chopped kale or collards
- 4 links (Johnsonville) turkey breakfast sausage or (Morningstar) veggie sausage
- 4 tablespoons (28g) walnuts (optional)
Directions
Place the farro, broth, water, oats and maple syrup in a large slow cooker. Cover and cook on low for 4 hours, or high for 2 hours.
Uncover and stir in the kale. Cook for 10 minutes longer.
Heat sausage links according to package directions and place in the farrotto bowl.
Serves: 4 | Serving Size: 1 cup of farrotto, sprinkled with 1 tablespoon of walnuts plus a link of sausage
Nutrition (per serving): Calories: 303; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 15mg; Sodium: 273mg; Carbohydrate: 48g; Dietary Fiber: 4g; Sugar: 4g; Protein: 19g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
