this recipe comes off the bag of organic pearled farro that I love. I am going to try it out with other vegetables and cheese combinations as well.
farro and roasted butternut squash
2 cups pearled farro, rinsed and drained
2 tsp fine grain sea salt
5 cups water or stock
3 cups butternut squash, cut into 1/2 in dice
1 large red onion cut into 1/8 ths
1 tablespoon fresh thyme, minced (I use dried)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tbsp toasted walnut oil (or more olive oil)
1/4 cup goat cheese, crumbled
preheat oven to 350. combine farro, sea salt, and water in a large saucepan over medium heat. cover and simmer, stirring occasionally, until the farro is tender, 15-20 minutes. taste often as it is cooking, you want it to be al dente but tender. remove from heat, drain any excess water, and set aside.
while the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple pinches of salt on a rimmed baking sheet. arrange in a singla layer and place in the oven for 20 minutes. turn every 5-7 minutes to get browning on multiple sides. remove from oven, let cool a bit. in a a large bowl gently toss everything (except the goat cheese) with the toasted walnut oil (or olive oil). taste and add a bit of salt if necessary. garnish with goat cheese. serves 6-8 as a side dish, less for a main dish.