Makes about 6 Servings
1 package 10-Minute Farro (249 grams) from Trader
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
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.