Table of Contents
I have plenty of fond memories of enjoying a delicious bowl of farro. My most memorable moments eating farro include when my mom would make a pot of soup with only farro, lamb, onion, and cinnamon. This farro soup was always so warm and filling. The other way she would cook it would be to boil the farro and then sprinkle some sugar and cinnamon on top. This dish was sweet and tasty; my siblings and I would get so happy whenever my mom made it.
My farro dish is a perfectly hearty and filling dish that is still light and healthy. It is different from the dishes my mom used to make, but I still get that warm and fuzzy feeling I used to when eating my mom’s farro recipes. Pearl farro with butternut squash is perfect for a winter meal. It can easily be turned into a vegetarian or vegan dish. Try out my farro with butternut squash recipe and add this cozy dish to your fall or winter meal rotation.
What is Farro?
Farro is a type of ancient grain that is nutty and chewy and commonly added to soups, salads, or even risotto. It is a type of whole-grain wheat that’s high in fiber and protein and makes a great alternative to rice or pasta. It is commonly used in Middle Eastern dishes such as tabbouleh. The grain makes dishes more filling and tastier, giving them a unique taste and texture. Adding farro to your meals is also a much healthier alternative to other grains, such as white rice.
What Type of Onions Should I Use?
For this dish, I prefer to use pearl onions. Pearl onions are small, white ones with a milder flavor than regular onions. They can be found in the produce section of most grocery stores. You can prepare the onions by cooking the small ones whole and cutting the larger ones in half.
How to Prepare Butternut Squash?
Butternut squash is very easy to prepare. Make sure you get a sharp knife that can easily cut through the squash. Cut the top and bottom off to create a flat surface, then peel the skin with a vegetable peeler. Once the butternut squash is entirely peeled, cut it in half and scoop out the seeds. Once the seeds are scooped out, cut the squash into cubes. Of course, if this sounds like too much work, you can also go to the grocery store and grab a bag of pre-cut butternut squash.
What Spices Should I Add?
This dish is delicious when seasoned with lots of warm species. I like using cinnamon sticks, star anise, and cardamom. They add a spicy yet sweet taste and match well with the sweetness of butternut squash. I also use water instead of stock to help bring out the flavor of the spices. I also use olive oil for this dish, but you can also use butter or ghee.
What Are Barberries?
I also add barberries to this dish, which taste like sour, unsweetened dried cranberries. Barberries are berries that come from the Berberis vulgaris plant. They are Persian dried berries that have been traditionally used in many Persian dishes. If you can’t find barberries, you can also use dried cranberries or golden raisins as a substitute.
To make this dish, start by roasting the butternut squash. Peel and remove the seeds, chop the squash into 1-inch cubes, and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cinnamon—roast in a preheated oven for 25 minutes or until the squash is tender.
If the onion is too big, cut it in half. If they are small, keep them.
In a medium size pot over medium heat. Add the olive oil. Add the pearl onions and sauté for 3 minutes. follow by adding the cinnamon stick, anise star, and cardamon pods.
Mix all together, keep moving around for about 3 minutes, add the salt, pour over the honey water, bring to a boil, then lower the heat to low and simmer for about 40 minutes until the moisture is all absorbed and the farro tender.
Remove the cinnamon stick, star anise, and cardamom pods. After 10 minutes, it should be cool enough to handle. Then transfer into a large serving platter, add the roasted butternut squash, followed by the toasted almond, Italian parsley, and barberries. Toss altogether! And Enjoy!
|1 small butternut squash (peeled and cut into cubes)|
|1 tablespoon olive oil|
|¼ teaspoon cinnamon|
|½ teaspoon salt|
|¼ teaspoon black pepper|
For the pearled farro, washed and strained
|1 cup pearl Farro|
|10 white pearl onions|
|1 stick cinnamon|
|2 anise stars|
|5 cardamom pods (crushed)|
|2 ½ cups water mixed with one tablespoon of honey|
|1 teaspoon salt|
|¼ cup chopped fine Italian parsley|
|¼ cup toasted slivered almond|
|¼ cup dry barberries (optional)|
Have You Tried This Recipe?
If So, Mention Us @ranasrecipe
Or Use Hashtag #ranasrecipe
Let’s Start Cooking With Love!
Leave a Reply