2 tablespoons / plus 1 tablespoon extra-virgin olive oil for dressing
1/2 teaspoon salt
4 cups chicken broth
3 cups pearled farro, rinsed
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Zest of 1 lemon
Kosher salt
Steps
Preheat oven to 425°F.
Crumble the chile de árbol with your hands or slice with a knife.
In a large bowl, toss together Brussels sprouts, 2 tablespoons olive oil, chile, and 1/2 teaspoon salt.
Spread evenly across an un-greased baking sheet.
Roast for 18 minutes, stirring with a wooden spoon to flip over the Brussels sprouts after 9 minutes.
Meanwhile, add chicken broth to a boil in a large, heavy bottomed pot.
Add farro.
Sprinkle in 1/2 teaspoon salt
Cook the farro, uncovered, for 20 minutes, or until it is just al dente and slightly chewy in the center.
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.
After 20 minutes, all the broth should be absorbed by the farro. (If it isn't, drain.)