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

    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).
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