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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


Farro with Winter Vegetables and Watercress

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Farro with Winter Vegetables and Watercress Empty Farro with Winter Vegetables and Watercress

Post by Lobo Wed 20 Jan 2016, 7:25 pm

Farro with Winter Vegetables and Watercress


Farro with Winter Vegetables and Watercress Translucent
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
Farro is an Italian whole grain rich in tension-relieving magnesium. It adds a nutty crunch that complements soft-roasted root vegetables. Watercress gets its peppery zing from rich sulfur compounds, which help rid toxins from the body. Serve this grain-based salad warm or at room temperature.






  • 43

Ingredients:


  • 1 small butternut squash, about 1 1/2 lb. (750 g), peeled,
      seeded and cut into 1-inch (2.5-cm) cubes
  • 3 parsnips, peeled and cut into 1-inch (2.5-cm) cubes
  • 5 Tbs. (3 fl. oz./80 ml) olive oil
  • Kosher salt, to taste, plus 1 tsp.
  • Freshly ground pepper, to taste
  • 1 1/2 cups (11 oz./345 g) farro
  • 4 cups (32 fl. oz./1 l) water
  • 1/2 cup (3 oz./90 g) dried cherries
  • 1/2 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
  • 4 oz. (125 g) watercress leaves

Farro with Winter Vegetables and Watercress 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:

Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a bowl, toss the squash and parsnips with 2 Tbs. of the olive oil. Spread in a single layer on the prepared baking sheet. Season well with salt and pepper. Roast, stirring once, until the vegetables are tender and caramelized, about 25 minutes.

Meanwhile, in a large saucepan over medium-high heat, combine the farro, water and the 1 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until the farro is tender, about 30 minutes. Drain and transfer to a large bowl. Add the squash, parsnips, dried cherries, parsley and the remaining 3 Tbs. olive oil and stir to combine. Add the watercress and gently stir to incorporate. Season with salt and pepper and serve. Serves 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

    Current date/time is Tue 27 Sep 2022, 4:12 pm