Who knew that ancient grains could be so amazing?
When it comes to making side dishes I usually like to stick with a side salad or some kind of pasta dish, but I have to tell you: farro is rocking my world. I would eat it every.single.day. and never tire of it! Throw in my favorite roasted vegetables, a little oil and cheese and you’ve got yourself a winning side dish. Or, if you’re me, main dish with a slice of pork loin on the side.
It’s the roasted butternut-onion combo. Just gets me every time!
The best part about this recipe is it makes a TON of food, so you can eat off of it all week long. I even added a butternut squash cheese sauce to the very last bowl I had! Or throw in some great goat cheese (GASP) or parmesan (double GASP) and you’ve got an addiction.
I got a fever…and the only prescription…is more farro.
- 2 cups pearled farro
- 4 cups chicken stock (or vegetable stock)
- 1 large butternut squash, peeled and seeded and cut into 1″ cubes
- 1 large onion, cut into wedges
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 4 Tbsp balsamic vinegar
- 2 Tbsp olive oil
Preheat oven to 400. Bring farro and chicken stock to a boil, then reduce heat and boil for 15-20 minutes or until the farro is chewy and done. Drain and set aside. Toss the butternut squash and onions with the garlic powder, thyme, salt, pepper, olive oil, and balsamic vinegar. Roast at 400 for 15-20 minutes, stirring every 5 minutes until the squash is caramelized and soft. Add the roasted veggies to the cooked farro and toss. Check for seasonings; I added a little bit more balsamic at the end for an extra punch.
Thank you all so much for your kind comments on yesterday’s post. This has been quite the challenging year, but we’re pushing through and trying to focus on the positives of it all! We really are so thankful to have so much support and love from our family, friends, and from you guys. God is good!