dish
Farro with Butternut Squash

6
Serves
155
Calories
11
Nutrients
8
Vitamins

Ingredients

2 cups farro , rinsed or soaked in cold water for an hour
1 1/2 teaspoons salt
6 cups water
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

Cooking Instructions

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

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
155
Protein
7 g
Total Carbohydrate
32 g
Dietary Fiber
8 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
2 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
18 %
Percent Calories from Carbohydrate
82 %
Percent Calories from Fat
14 %
Vitamin A
4798 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
10 mg
Vitamin D
0 IU
Folate
13 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
33 mg
Iron
1 mg
Phosphorus
19 mg
Potassium
198 mg
Sodium
404 mg
Zinc
0 mg