Next Generation Life Fitness

Farro with Butternut Squash

Preptime: 15 min.
Cooktime: 20 min.

Calories: 111
Carbs: 21g
Fat: 2g
Fiber: 3g
Protein: 3g
Satfat: 1g
Sodium: 965mg

Ingredients:
2 cups farro, rinsed or soaked in cold water for an hour
6 cups water
1 1/2 teaspoons salt
1 onion, chopped
2 cups cooked, diced butternut squash, tender but still firm
4 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh sage, if using squash
salt and freshly ground pepper
butter to taste

Directions:
1. To cook farro, simmer covered in lightly salted water, with a ratio of 3 cups water to 1 cup grain. It doubles in volume after cooking. Start checking for doneness after 20 minutes. When cooked it will be soft but still have some firmness at the center. If not all the water has been absorbed, simply drain the cooked farro in a strainer.

2. Season with salt and pepper and toss with butter.

3. Fold in cooked diced butternut squash and a bit of chopped sage. Cooked farro will keep for up to 4 days in the refrigerator.