Ingredients
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3 tablespoons apple cider vinegar
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¼ cup extra-virgin olive oil (divided)
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1½ teaspoons sea salt (divided)
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1½ cups uncooked farro or whole grain of choice*
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10 California Prunes, thinly sliced (3 ounces)
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4 cups butternut squash cubes (about ½-inch)
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3 scallions, thinly sliced, green and white parts separated
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½ cup packed thinly sliced fresh basil
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¼ cup packed chopped fresh flat-leaf parsley
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1/3 cup pecan pieces or pine nuts, toasted
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Instructions
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In a medium bowl, whisk together the apple cider vinegar, 2 tablespoons of the olive oil, and 1 teaspoon of the salt. Set aside.
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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.
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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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Add the butternut squash cube mixture and scallion greens to the farro mixture. Gently stir. Adjust seasoning.
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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.
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Notes
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