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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Warm Farro Salad with Butternut Squash and Hazelnuts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Warm Farro Salad with Butternut Squash and Hazelnuts Empty Warm Farro Salad with Butternut Squash and Hazelnuts

    Post by Lobo Wed 20 Jan 2016, 11:50 pm

    Warm Farro Salad with Butternut Squash and Hazelnuts Img60l
    Warm Farro Salad with Butternut Squash and Hazelnuts
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    Prep Time: 35 minutes
    Cook Time: 50 minutes
    Servings: 8
    Combining whole-grain farro with chunks of butternut squash, crunchy hazelnuts and dried cranberries, this salad is not only beautiful, it’s also packed with nutrients. Serve alongside our Beef Tenderloin With Pinot Noir.






    • 224

    Ingredients:


    • 7 cups (56 fl. oz./1.75 l) water
    • 2 tsp. kosher salt, plus more, to taste
    • 1 1/2 cups (9 oz./280 g) farro
    • 1/2 cup (2 1/2 oz./75 g) hazelnuts
    • 3 Tbs. unsalted butter
    • 1 yellow onion, finely diced
    • 3 cups (15 oz./470 g) diced peeled butternut squash
        (1/2-inch/12-mm dice) (about 1 lb./500 g squash)
    • Freshly ground pepper, to taste
    • 2 Tbs. fresh thyme leaves
    • 2 Tbs. sherry vinegar
    • 1 cup (4 oz./125 g) dried cranberries
    • 2 cups (4 oz./125 g) thinly sliced radicchio

    Related Recipes


    Warm Farro Salad with Butternut Squash and Hazelnuts Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a large saucepan over high heat, bring the water and the 2 tsp. salt to a boil. Add the farro, reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 45 minutes. Drain off and reserve the excess water.

    Meanwhile, in a 5-quart (5-l) essential pan or sauté pan over medium heat, toast the hazelnuts until golden brown, 5 to 7 minutes. Coarsely chop the nuts.

    In the same pan over medium heat, melt the butter until foaming. Add the onion and cook until just tender, 2 to 3 minutes. Add the squash, season with salt and pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the thyme and cook for 30 seconds. Stir in the vinegar and cranberries. Fold in the farro, hazelnuts and radicchio. Add more cooking water if needed. Adjust the seasoning with salt and pepper and serve immediately. Serves 6 to 8.

    Williams-Sonoma Kitchen  

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