1large or 2 small sweet potatoescut into a small dice (slightly larger than the farro)
1tablespoonneutral oil
½cupdiced onionabout ½ medium
8or more chicken link breakfast sausages, sliced into bite-sized pieces
2teaspoonsunsalted butter
1teaspoongarlic powder
1teaspoononion powder
½teaspoonAncho chili powder
½teaspoonChipotle chili powder
Salt and freshly ground pepperto taste
Instructions
Put about 4 cups of water into a saucepan and add 1 teaspoon of salt. Bring to a boil. Add the farro and cook until it has about 5 minutes more cooking time, add the diced sweet potato. Cook 5 minutes then drain.
Heat a large non-stick skillet over medium heat; add the oil and when hot, add the onion. Saute about 3 minutes or until the onion is soft, then add the chicken sausage, cook until the sausage is no longer pink. Add the cooked farro and sweet potato along with the butter, cook for about 5 minutes, stirring occasionally. Add the garlic powder, onion powder, Ancho and Chipotle chili powder. Stir, cooking until lightly brown, taste and add salt and pepper.