Farro with Butternut Squash, Hazelnuts and Swiss Chard

This recipe was submitted by Katy Zandy of Sugarlaws. "This delicious grain dish made with fall vegetables, perfect as a hearty vegetarian main course," says Katy. The cost could also be minimized a lot if you use spelt from the bulk bins in place of the farro!"

Ingredients

1. 2 cups farro
2. 1 teaspoon coarse sea salt
3. 5 cups chicken or vegetable stock, more if needed
4. 2 tablespoons olive oil
5. 2 yellow onions, sliced
6. 1 clove garlic, minced
7. 1 bunch Swiss chard, washed and cut into 2-inch pieces
8. 1/2 cup hazelnuts, chopped coarsely
9. 2 cups butternut squash pieces (it's easiest to buy these precut)
10. Zest of one lemon

Serves 6. $2.92 per serving*

Method

In a large stock pot, heat farro, salt and stock to a simmer. Stir every few minutes for 35 to 40 min, or until farro is nearly cooked (still slightly crunchy, with some stock remaining to be absorbed). While farro is cooking, in a large sauté pan, cook olive oil, onions and garlic until translucent. Add hazelnuts and toast rapidly, about 2 minutes on medium heat. Remove from heat. After 35 minutes, add butternut squash, lemon zest, and onion/hazelnut mixture to the farro. Simmer 10 minutes. Add Swiss chard, simmer five additional minutes or until farro is fully cooked and all the stock has been absorbed. Remove from heat and serve!

Nutrition

Per serving (about 14oz/400g-wt.): 350 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 1080mg sodium, 53g total carbohydrate (10g dietary fiber, 7g sugar), 13g protein

Dairy-free

* We make a good effort to estimate the cost of ingredients used in each recipe, but small regional and market variations may occur.