Farro with Mushrooms, Butternut Squash, and Toasted Pecans
Servings
4people
Servings
4people
Ingredients
  • 1cup farro
  • 1 3/4cups boiling water
  • 2tablespoons olive oildivided
  • 3tablespoons extra-virgin olive oil
  • 1/2cup chopped shallots
  • 24ounces cremini mushroomssliced
  • 4cloves garlicminced
  • 1/4cup balsamic vinegar
  • 1/4cup low-sodium vegetable stock
  • 1teaspoon dried thyme
  • 110-ounce package frozen butternut squash
  • 1/4cup toasted pecanscoarsely chopped
Instructions
  1. In a heavy pan with a tight-fitting lid, dry-toast farro over medium-high heat until it starts to look and smell toasted, about 2 minutes. Turn off heat and carefully pour in boiling water. Add a pinch of salt, return to heat, and bring to a simmer. Cover pan and cook until farro is tender but chewy, about 15 minutes. Drain if necessary.
  2. Meanwhile, in a large deep pan over medium heat, add oil; add shallots and sauté until they begin to soften, about 2 minutes. Add sliced mushrooms; sprinkle with a pinch of salt and sauté over medium-high heat until mushrooms have released their liquid and are well browned, about 15 minutes. Add garlic and sauté 1 minute.
  3. Mix balsamic and stock together and stir into mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Stir in thyme, and then cooked farro and butternut squash. When farro and squash are heated through, season with salt and pepper and pour into a large serving dish. Top with toasted pecans. Serve hot.
Recipe Notes
Nutrition Facts
Farro with Mushrooms, Butternut Squash, and Toasted Pecans
Amount Per Serving
Calories 436
% Daily Value*
Sodium 43mg 2%
Total Carbohydrates 65g 22%
Dietary Fiber 5g 20%
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 436 cal, 30% fat cal, 16g fat (11g mono, 2g poly, 2g sat), 0mg chol, 16g protein, 65g carb, 5g fiber, 43mg sodium