Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
772
Calories
66g
Protein
33g
Fat
50g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons vegetable oil, divided
- 2 cups semi-pearled farro
- 15 sprigs thyme, tied into a bundle
- 2 teaspoons kosher salt plus more
- 1/2 pound fresh breakfast sausage, casings removed (if necessary)
- 1/4 pound chicken livers, trimmed, chopped
- 1 1/2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 2/3 cup thinly sliced scallions (dark-green parts only)
- 1 cup celery leaves from inner stalks
- Farro is available at specialty foods stores, natural foods stores, and Italian markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes