Farro with California Prunes, Butternut Squash & Pecans
Courtesy of California Prune Board
Ingredients
• 3 tablespoons apple cider vinegar
• ¼ cup extra-virgin olive oil (divided)
• 1½ teaspoons sea salt (divided)
• 1½ cups uncooked farro or whole grain of choice*
• 10 California Prunes, thinly sliced (3 ounces)
• 4 cups butternut squash cubes (about ½-inch)
• 3 scallions, thinly sliced, green and white parts separated
• ½ cup packed thinly sliced fresh basil
• ¼ cup packed chopped fresh flat-leaf parsley
• 1/3 cup pecan pieces or pine nuts, toasted
Further informations
Nutrition Facts
Per serving (1/6th recipe)
- Calories 350
- Percent Calories From Fat19%
- Total Fat 14 g
- Fibre 6 g
- Protein 9 g
- Sodium 450 mg
- Carbohydrate 50 g
Directions
-
1
In a medium bowl, whisk together the apple cider vinegar, 2 tablespoons of the olive oil, and 1 teaspoon of the salt. Set aside.
-
2
Add the farro to 5 cups of cold water in a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and cook according to package directions until tender. (Note: Cooking time will vary.) Drain well of excess liquid through a fine mesh strainer. Add the cooked farro and sliced prunes to the apple cider mixture; stir to combine and set aside.
-
3
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large cast iron or other stick-resistant skillet over medium heat. Add the butternut squash cubes and remaining ½ teaspoon of salt and cook while stirring occasionally until just-tender and lightly browned, about 15 minutes. Add the white part of the scallions and cook while stirring occasionally until the scallions are lightly browned, about 3 minutes. (Note: Do not over stir to prevent squash from getting mushy.)
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4
Add the butternut squash cube mixture and scallion greens to the farro mixture. Gently stir. Adjust seasoning.
-
5
Stir in the basil, parsley, and pecans and serve warm or at room temperature. Alternatively, chill the farro mixture, then stir in the basil, parsley, and pecans, and serve cool.
