Photo of Farro pilaf with mushrooms and roasted butternut squash by WW

Farro pilaf with mushrooms and roasted butternut squash

4
4
1
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Moderate
This recipe is a wonderful combination of fall flavors. Roasted squash, mushroom and walnuts dot earthy, rustic farro for a pilaf that is heartier than the standard rice-based versions. This unusual side is sure to get rave reviews served with roast chicken as a homey weeknight meal. Or include it on your holiday table as a new spin on a starchy Thanksgiving side. Versatile farro is an ancient grain that is plump and dense, with a great chewy texture and pronounced nutty flavor. It has been found in ancient Egyptian tombs and is said to have sustained the Roman legions. Consider cooking up an extra serving or two and experimenting with leftovers as part of your healthy vegetable and grain bowls.

Ingredients

Cooking spray

4 spray(s), divided

Uncooked butternut squash

3½ cup(s), cubed

Olive oil

2 tsp, extra virgin

Kosher salt

¾ tsp, divided (or to taste)

Uncooked shallot(s)

4 small, minced (or 1 cup minced red onion)

Cremini mushroom(s)

8 oz, sliced

Canned chicken broth

2 cup(s)

Uncooked farro

1¼ cup(s)

Rosemary

2 tsp, fresh, minced

Balsamic vinegar

1 tsp, high quality

Black pepper

tsp, freshly ground (optional)

Chopped walnuts

2 Tbsp, toasted

Instructions

  1. Preheat oven to 450°F. Line a cookie sheet with parchment paper or coat with cooking spray.
  2. Place squash on prepared pan; toss with oil and 3/4 teaspoon salt. Spread squash into a single layer and roast, stirring halfway through, until well-browned, about 20 to 25 minutes.
  3. While squash is cooking, coat a nonstick saucepan with cooking spray; heat over medium-high heat. Cook shallots and mushrooms, stirring frequently, until softened and beginning to brown, about 7 to 9 minutes.
  4. Pour broth and farro into pan and bring to a boil over high heat; reduce heat to low, cover and simmer until farro is tender and broth is absorbed about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes – check your package carefully).
  5. Add warm squash to farro mixture; stir in rosemary and vinegar. Season to taste with salt and pepper, if desired; garnish with walnuts. Yields about 3/4 cup per serving.