Farro with Butternut Squash

This recipe serves:  6

2 cups farro, rinsed or soaked in cold water for an hour
1 1/2 teaspoons salt
6 cups water
1 onion, chopped
salt and freshly ground pepper
1 tablespoon olive oil
2 cups cooked, diced butternut squash, tender but still firm
2 tablespoons chopped fresh sage
4 tablespoons chopped flat leaf parsley
1. To cook farro, simmer covered in lightly salted water, with a ratio of 3 cups water to 1 cup grain. It doubles in volume after cooking. Start checking for doneness after 20 minutes. When cooked it will be soft but still have some firmness at the center. If not all the water has been absorbed, simply drain the cooked farro in a strainer.

2. Season with salt and pepper and toss with olive oil.

3. Fold in cooked diced butternut squash and a bit of chopped sage and parsley. Cooked farro will keep for up to 4 days in the refrigerator.

Serving Size: about 3/4 cup

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