Tuscan Farro with Butternut Squash and Chard

Something Extra:
The Healthy Issue 2013

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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. olive oil
1/2 cup onion chopped
1/2 cup butternut squash chopped
1/4 cup sun-dried tomatoes chopped
2 cups Swiss chard coarsely chopped and lightly
1/4 cup pine nuts toasted

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

Bring stock, farro, 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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