Farro with Sage Scented Butternut Squash and Swiss Chard


Makes about 6 Servings

 

1 package 10-Minute Farro (249 grams) from Trader Joe’s
2 cups Beef Broth, low fat
2 ½ Tablespoons olive oil

2 Shallots, diced

1 medium Butternut Squash, peeled, seeded and cubed

2 Tablespoons fresh Sage, chopped

14 ounces fresh Swiss Chard, sliced, stems removed (save for another use)

3 cloves Garlic, chopped
1/2 teaspoon Sea Salt 

 

Preheat the oven to 375 degrees.  Toss the cubed butternut squash with 2 TB olive oil, chopped sage, and diced shallots.  Spread all on a sheet pan and roast 15 minutes, check and stir; continue roasting about 15 minutes more or until squash is tender.

While squash is roasting, place the farro in a small rice cooker with the beef broth and cook for 15 minutes.  Turn off and toss to fluff, keep covered until ready to serve.  If you don’t have a rice cooker, follow directions on the package using the beef broth for the water.

Meanwhile, heat a medium skillet over medium-high heat, add ½ TB olive oil, minced garlic and the sliced swiss chard leaves; sauté just until tender.      

To Serve: place ¾ cup farro in center of plate, top with 2 ounces of swiss chard and 3 ounces of butternut squash mixture.

Sprinkle with sea salt and lemon juice, if desired.

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