Another success from 101cookbooks! I did not follow this recipe by the letter, but found the flavors of farro and butternut squash in combination to be inspirational. Maybe I just like anything with butternut squash in it. I also like that the farro is thicker than a risotto, the nuts add a good crunch, and the nut oil makes for delicious flavor.
Cut 1/2 butternut squash (~2.5c) into 1/2" cubes
Cut small red onion into ~10 slices
Toss the above with 2T EVOO, 1T balsamic vinegar, 1/2T thyme, salt & pepper to taste.
Roast at 400 for ~40min.
In the meantime, cook 1 cup farro in 2.5 cups stock and/or water.
When both items are done, mix them together in a large bowl. Toss with 2T almond oil and a generous shaking of sunflower seeds (101 calls for walnuts and walnut oil, which I bet would be great.) I added arugula and black beans, too, which I could take or leave. Nom hot or cold, topped with feta or goat cheese.
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3 comments:
THanks! I hadn't thought of mixing roasted vegs into farro. Great idea.
I made the carrot/fennel soup from 100 Cookbooks that you e=mailed me about. I had to Reeves-ify it by omitting the sauteeing, of course, and substituting the orange juice for the oil. I served it w/ brown rice rather than wild rice. Reeves gave it a big harumph. "It's not very nutritious. Where are the beans? Carrots and fennel aren't much." I told him to go eat some bread.
aww. I bet it would be good with lentils added!
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