Is farro the new quinoa? Does anyone care? I do love all the whole grain and whole wheat varieties available these days. Between quinoa, barley, bulgur, millet and farro there are so many textures and tastes to make great dishes from. The combination of soft and sweet butternut squash with the nutty bite of farro works incredibly well in this dish. I find if I have a big container of this kind of dish in the fridge my hunger will always be satiated, which is so ideal as a busy stay at home mom. This also makes a great lunch to take to work.
12 oz of pearled farro
sea salt
4 cups water or stock
3 cups chopped butternut squash
1 red onion, sliced
1 t fresh thyme
3 T olive oil
1 T balsamic vinegar
1/2 c sliced cherry tomatoes
1/2 c toasted nuts (optional)
1/4 c crumbled goat or feta cheese (optional)
chopped cilantro
1 t lemon juice
Toss the squash and onion with vinegar, some olive oil, thyme and salt and lay on a baking sheet. Roast at 350 for 15-20 minutes. Boil salted water with the farro for 15-20 minutes (until farro is tender). Drain. Toss the farro with the squash and onions, add cilantro and cherry tomatoes. Drizzle a bit more of olive oil and a squeeze of lemon juice. Salt and pepper. Toss, and garnish with nuts and cheese if desired. Serves 6-8 as a side dish
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