music: “You Really Got a Hold of Me” by She & Him
I really love how eating locally gives me the opportunity to discover new, seasonal foods. A few weeks ago, I purchased farro from a farmer’s market. After a little research, I found out there is some debate over what exactly farro is, in terms of exact grain. The one thing that is for certain is that it is a whole grain, so I’m happy to add it to my pantry. Using this recipe as a guide, I threw together farro with butternut squash and kale.
*if you can’t find farro, you can substitute barley
Farro with Butternut Squash and Kale
serves about 2
1 cup farro
2 1/2 c chicken stock (*I use low sodium, fat-free)
1 medium onion, sliced
1 clove garlic, minced
1 tsp olive oil
1/4 c hazelnuts, chopped
1 small butternut squash, chopped
zest of 1/2 of 1 lemon
4 cups kale
Simmer the farro and chicken stock for 35 minutes, stirring occasionally.
Meanwhile in a medium saute pan heat the olive oil, onion, and garlic until translucent.
Add hazelnuts to pan and toast for 2 minutes, then remove from heat.
After 35 minutes has elapsed, add onion mixture, butternut squash, and lemon zest to farro.
Simmer for 10 minutes (or until all broth has been absorbed) stirring often.
Add kale and sauteed for about 2 minutes or until kale has wilted.