FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
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Star Status
statusstar65@yahoo.comOverall, I thought this dish was just okay. It wasn't bad, but it didn't wow me either.
Famida jannat Famida jannat
j_f64@hotmail.comThis recipe is way too complicated. I ended up just winging it and it turned out fine.
Tika devi regmi
regmi.t@hotmail.comI followed the recipe exactly and my farro turned out mushy. I think I overcooked it.
Lina Selim
sl@aol.comThis dish is a bit bland for my taste. I would add some extra spices or herbs next time.
chinedu charles
cc@gmail.comI'm not a big fan of feta cheese, so I substituted goat cheese instead. It was still delicious!
Coolman eeverr
e-c@hotmail.comThis dish is a great way to use up leftover roasted squash. I always have some on hand in the fall and winter.
Spring Valley
s.valley@hotmail.comI love how easy this dish is to make. I can have it on the table in under 30 minutes.
Hasso Khan
h_khan@yahoo.comThis farro dish is packed with flavor and nutrients. It's a great way to get your daily dose of whole grains, vegetables, and healthy fats.
Brian L
l_b@gmail.comI've made this dish several times now and it always turns out great. It's a perfect meal prep option for busy weeknights.
Enaishaa
enaishaa40@gmail.comThis is my new favorite fall recipe! The colors are so vibrant and the flavors are amazing. I highly recommend trying this dish.
Lorri Gaters
lorri95@gmail.comI made this dish last night and it was a hit with my family! The farro was cooked perfectly and the roasted squash was delicious. I especially loved the feta and mint topping.
Haji Bright Enterprise
h_enterprise@hotmail.frThis farro dish is a delightful blend of flavors and textures. The roasted squash adds a touch of sweetness, while the feta cheese provides a salty tang. The mint adds a refreshing pop of flavor. Overall, this is a well-balanced and satisfying dish.