1 dried chile d’arbol, crumbled
1 lb Brussels sprouts, cut into quarters
2 tbsp/ plus 1 tbsp extra-virgin olive oil for dressing
½ tsp salt
4 cups chicken broth
3 cups pearled farro, rinsed
2 cloves garlic, minced
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
Zest of 1 lemon
1. Preheat oven to 425ºF. Crumble the chile d’arbol with your hands or slice with a knife. In a large bowl, toss together Brussels sprouts, 2 tablespoons olive oil, chile, and ½ teaspoon salt.
2. Spread evenly across an ungreased baking sheet. Roast for 18 minutes, stirring with a wooden spoon to flip over the Brussels sprouts after 9 minutes.
3. Meanwhile, add chicken broth to a boil in a large, heavy bottomed pot. Add farro. Sprinkle in ½ teaspoon salt.
Cook the farro, uncovered, for 20 minutes, or until it is just al dente and slightly chewy in the center.
4. While farro cooks, make the vinaigrette: Into a bowl, add 2 cloves minced garlic, red wine vinegar and balsamic vinegar. Whisk in remaining 1 tablespoon olive oil.
5. After 20 minutes, all the broth should be absorbed by the farro. (If it isn’t, drain.) Combine farro and Brussels. Dress with vinaigrette. Add lemon zest. Season to taste with salt and pepper.