Farro is a variety of hard, non-hybridized wheat kernel that has been grown and used in Italy for centuries. In North America, this grain is now becoming more popular, especially to the health conscious. Farro is pearl shaped and has a firm, chewy texture.
Often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is gluten-free and rich in fiber, magnesium and vitamins A, B, C, and E.
Packed with vitamins and minerals, Farro is delicious and can be used to make soups, salads, desserts and baked goods.
Like quinoa, farro is an ancient grain that is being rediscovered by chefs throughout Europe and North America. Pearled farro (pearling removes the outer husk of the seed, shortening the cooking time) is remarkably easy to prepare.
Farro is not only great tasting, it is also a natural source of fiber, protein and iron.
Farro has a shelf life of 12 months from the time you open your farro package.
Pair very well with the sweetness of the butternut squash.
- 1 cup Farro
- 2½ cups water
- 1 butternut squash, peeled, seeded and cut into ¾-inch cubes
- Sea salt and freshly ground black pepper
- Olive oil
- 1 small leek, sliced
- 3 shallots, sliced
- Dash of cayenne pepper
- ¼ cup white wine
- ½ lemon, juiced
- ¼ cup chopped parsley
- ¼ cup chopped walnut
- Combine farro with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid. Set aside.
- Preheat the oven to 400 degrees.
- While the farro is cooking, place the cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
- Heat a saucepan on medium-high heat and add 1 Tablespoon olive oil; add leek, shallot, garlic, herbes de provence and cayenne. Cook and stir for 3 minute. Add the white wine and cook for two minutes more.
- Remove from heat and add to the cooked farro.
- Stir in the lemon juice, roasted squash, fresh parsley,and walnut. Add salt and pepper, as desired. Toss well and serve warm or at room temperature.