Ingredients
- 7 cups of filtered water
- 1/2 teaspoon salt
- 1 1/2 cups farro or sub pearled barley or rice
- 1/2 cup hazelnuts toasted or sub pecans or pistachios, coarsely chopped
- 2 tablespoons butter, unsalted
- 3 cups butternut squash, peeled and 1/2 inch dice
- 2 tablespoons. fresh thyme leaves, chopped
- 2 tablespoons sherry vinegar or sub red wine vinegar
- 2 teaspoons honey
- 1/2 cup dried cranberries
- 2 cups radicchio, thinly sliced
- salt and pepper to taste
- 1 cup yellow onion, diced
- chopped parsley for garnish
Preparation
- In a large saucepan over high heat, bring the water and salt to a boil. Add the farro, reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 35 to 45 minutes. Drain off excess water. Set aside the farro.
- In the same pan over medium heat, melt the butter and add the onion and cook until tender, 2 to 3 min.
- Add the squash, season with salt and pepper and cook stirring occasionally until tender, 12 to 14 minutes.
- Add the thyme and cook for 1 minute.
- In a small bowl mix the sherry vinegar and honey together. Stir into the vegetable mixture along with the cranberries
- Fold in the farro, hazelnuts and radicchio and let sit 5 minutes so the radicchio wilts.
- Adjust seasoning with salt and pepper and sprinkle the chopped parsley on top. Serve immediately.
Categories
- Lunch
- Salad
- Side Dish
- Grain
- Vegetable
- Quick and Easy
- Vegetarian
- MHealthy