Monday, January 14, 2013

Farro with Sage Scented Butternut Squash and Swiss Chard

On my weekly jaunt to Trader Joe's I found 10-Minute Farro. Farro can take a while to cook so I thought it was worth a try. I am so glad I did!

I cooked mine in my rice cooker and it took 15 minutes from the time I clicked the start. No need to boil water; it turned out fluffy and so yummy.

I had just picked some swiss chard from my little garden and using both plus a butternut squash that I had on hand, came up with this. I kept my recipe very simple and added some fresh sage to the butternut squash.
Printer friendly recipe found HERE

Farro with Sage Scented Butternut Squash and Swiss Chard

Makes about 6 Servings
1 package 10-Minute Farro (249 grams) from Trader Joe’s
2 cups Beef Broth, low fat
2 ½ Tablespoons olive oil
2 Shallots, diced
1 medium Butternut Squash, peeled, seeded and cubed
2 Tablespoons fresh Sage, chopped
14 ounces fresh Swiss Chard Leaves, sliced, stems removed (save stems for another use)
3 cloves Garlic, chopped
Sea Salt 

Preheat the oven to 375 degrees.  Toss the cubed butternut squash with 2 TB olive oil, chopped sage, and diced shallots.  Spread all on a sheet pan and roast 15 minutes, check and stir; continue roasting about 15 minutes more or until squash is tender.
Fresh Sage from the Garden

 Extracts from sage (Salvia officinalis) have been shown to improve memory recall. The high concentration of antioxidants, such as rosmarinic acid, in the aromatic leaves can help reduce DNA oxidative damage, thereby improving brain function. Naturally occurring chemicals in sage (such as oleanolic and ursolic acids) also have strong antibacterial qualities, potentially helping to reduce numbers of food-borne pathogens, including dangerous E. coli. Imbibing sage tea daily for four weeks has been reported to improve blood cholesterol numbers.
Chop the Sage
If your Garlic has sprouted the Germ like mine have, remove it before chopping.
Everyone in the oven!
While squash is roasting, place the farro in a small rice cooker with the beef broth and cook for 15 minutes.  Turn off and toss to fluff, keep covered until ready to serve.  If you don’t have a rice cooker, follow directions on the package using the beef broth for the water.
Cooked Farro
Meanwhile, heat a medium skillet over medium-high heat, add ½ TB olive oil, minced garlic and the sliced swiss chard leaves; sauté just until tender.   
Fresh, Organic Ruby Red Swiss Chard from my garden
Chard will cook down to this
To Serve: place ¾ cup farro in center of plate, top with 2 ounces of swiss chard and 3 ounces of butternut squash mixture. 

Sprinkle with sea salt and lemon juice, if desired. See below for nutritional information

Nutritional data provided by


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