- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 200.9
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 497.2 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 2.8 g
- Protein: 5.8 g
Emmer/Farro Wheat w/Roasted VegetablesSubmitted by: TRAEVYNN
IntroductionHearty side dish that can be served warm or cold. Based on the PCC side dish - Farro Pilaf. Hearty side dish that can be served warm or cold. Based on the PCC side dish - Farro Pilaf.
2 cups farro/emmer wheat berries
3 cups water
1 medium onion halved
1 large carrot halved
2 teaspoons salt
1 sachet (thyme sprigs, bay leaf, crushed garlic clove, peppercorns wrapped in cheese cloth) or herbes de provence
3 cups butternut squash, peeled and diced
1 red sweet pepper, cut into 1" pieces
1 tablespoon olive oil
2 cups celery, cut into large bias cuts
1 leek cut into 1/2-inch rounds
Salt and pepper to taste
Preheat oven to 450º F.
Place the farro in a stock pot with water, onion, carrot, salt and sachet. Cook until tender. Strain and remove vegetables and sachet.
While farro is cooking, toss butternut squash in olive oil and season with salt and pepper. Place on a baking sheet with plenty of space between pieces. Repeat with celery and leek. It's preferable to roast the vegetables separately. Roast the squash until is just barely tender and has browned a little. The celery should be slightly crisp and slightly browned, as should the leeks.
Mix the roasted vegetables and farro. Reheat in oven for 5 to 10 minutes to desired temperature and serve immediately.
Number of Servings: 10
Recipe submitted by SparkPeople user TRAEVYNN.