28 Dec Farro With Squash
Servings: 4
Estimated Total Prep Time: 40 minutes
NUTRITIONAL INFO (per serving)
Calories: 532
Total Protein: 14 grams
Total Carbs: 61 grams
Total Fat: 28 grams
Saturated Fat: 6 grams
Total Fiber: 12 grams
INGREDIENTS
1 cup farro, rinsed and drained (note: pearled barley can be substituted instead)
2 tsp salt
2 ½ cups water
4 cups butternut squash, cut into 1/2-inch dice (precut bags available at most larger supermarkets, Whole Foods, and Trader Joe’s)
1 large red onion, diced
Nonstick spray
½ cup pine nuts
3 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup goat cheese, crumbled
1 tbsp fresh thyme, leaves only
PREPARATION
To make farro, bring 2 ½ cups of water (3 cups if you’re using pearled barley), seasoned with 2 teaspoons salt, to a boil in saucepan. Add farro, cover, and reduce heat to simmer for 15 to 30 minutes. (Farro cooking time will depend on your desired texture.)
While farro is cooking, peel and dice squash and onion.
Heat a large sauté pan, coat with nonstick spray, and cook the onion and squash on medium-high heat for 4 to 6 minutes. Season with salt and pepper. Toss/stir frequently for even cooking. Add balsamic vinegar and cook for 15 seconds. Add pine nuts and cook for 1 minute more. Remove from heat.
Combine farro and vegetable mixture and toss with 3 tablespoons of olive oil and thyme. Finally, toss entire mixture with goat cheese and season with salt and pepper to taste.
Serve four equal portions in bowls.