Tuesday, December 1, 2015

Gingered Butternut Squash with Farro and Mushrooms.

Farro salad with roasted veg (Insalata di farro con verdure al forno).
Farro is a grain similar to pearl barley.
Gingered Butternut Squash with Farro and Mushrooms | Prospect: The Pantry:
"One of my favorite ways to cook butternut squash is to cube it and cook it in what I call a shallow water boil (more than a braise but less than a potful), flavored with grated or minced ginger until just tender (mine took under 5 minutes).
I then remove the squash to drain, boil down the juices and pour them over the squash.
If I were serving this only as a side dish, I’d cut the squash in 2cm/¾-inch cubes.
Since I planned on serving it also with farro and mushrooms, I cut this squash into 1cm/-1/3 inch cubes, roughly the size of the quartered mushrooms.

Farro is a healthy wheat grain of ancient origin and high nutritional value, since it still has some bran attached.
Like brown rice, it takes a while to cook so you can make more than you need and freeze or refrigerate it for another day.
I used organic farro and cooked it just like white rice.
The ratio is 2 parts water to 1 part farro, although I watch it and sometimes have had to increase the water.
Boil the water, add a little salt, add the farro grains (rinse them first to remove the dust), turn the heat to very low, cover the pot and let cook for about 25 minutes, more or less depending on the grains.
I check mine partway through to make sure there’s enough water.

This particular squash, farro and mushroom medley was topped with winter savory that I picked last summer from our CSA and air-dried, which turned out to be a deep counterpoint to the savory since their pepper tones complemented each other very well.
Now that was a discovery worth noting."

OR:
Farro Salad | Vegetables Recipes | Jamie Oliver Recipes:

Farro may be the darling of chefs and foodies, but it is needlessly mired in confusion.
Ask an Italian and they’ll tell you it’s just spelt.
Buy a package of farro imported from Italy and it will almost certainly use the English translation spelt.
If you want to get scientific about it, farro is a type of grain in the wheat family known in Latin as Triticum dicoccum.
Spelt, on the other hand, is Triticum spelta.
Farro grains are used in traditional Italian Tuscan bean soup, Zuppa di Farro; and in a risotto-like dish, farrotto.
Farro is also delicious tossed in with herbs and roasted vegetables for a hot or cold salad.
'via Blog this'

No comments:

Post a Comment