Tuscan Farro with Butternut Squash and Chard

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Tuscan Farro with Butternut Squash and Chard
Tuscan Farro with Butternut Squash and Chard
1 (8.8- oz.) package Raley's Italian Farro
2 cups vegetable or chicken broth
2 tbsp. butter
1 tsp. sea salt
2 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped butternut squash
1/4 cup chopped sun-dried tomatoes
2 cups lightly packed coarsely chopped Swiss chard
1/4 cup pine nuts, toasted

Prep: 20 minutes, Cook: about 20 minutes total, Serves: 4 to 6

1. Bring farro, broth, butter and salt to a boil in a medium saucepan. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork.

2. While farro is cooking, heat oil in a large skillet over medium-high heat. Add onion and squash; cook, stirring occasionally, until tender and lightly browned.

3. Add tomatoes, chard and cooked farro to skillet; cook until all ingredients are hot and chard is lightly wilted. Sprinkle with nuts.

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This recipe could use some proof-reading. No butter in the ingredients, but we are adding it in the directions. The chard is coarsely chopped and lightly.... what?

  Comment Number: 6593
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