Tasty Tuesdays: Farro with Butternut Squash & Gruyere

Welcome to Tasty Tuesdays!

Have you ever cooked with farro before?  I hadn't, and I was really intrigued with this recipe from the January 2012 issue of Cooking Light.  { click here for the original recipe }



This recipe is like a risotto, except you use farro in place of the traditional arborio rice.

Ingredients:

- 1 tablespoon olive oil

- 1 1/2 cups thinly sliced leek (about 1 large)

- 1 cup uncooked farro

- 1 garlic clove, minced

- 1/2 cup white wine

- 4 cups water, divided

- 4 cups (1/2-inch) cubed peeled butternut squash

- 1 tablespoon chopped fresh sage

- 3/4 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

- 2 ounces Gruyere cheese, grated (about 1/2 cup packed)

- 1/2 cup chopped walnuts, toasted

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until tender, stirring frequently.

2.  Add farro and garlic; cook for 1 minute, stirring constantly.

3.  Stir in wine; cook 1 minute or until wine evaporates. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently.

4.  Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts.

Serve immediately.

I really enjoyed this meal - it was really hearty and made the perfect winter dinner.

What did you cook this week?

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