3 cup dried semi-pearled farro
2 small or 1 large squash, such as acorn, carnival or delicata (about 2½ pounds total)
1 tablespoon olive oil
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Freshly ground black pepper
2 tablespoons store-bought or homemade pesto
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice
½ cup crumbled feta cheese
1. Preheat the oven to 450 degrees. Have one or two large rimmed baking sheets at hand.
2. Bring a medium saucepan of water to a boil over medium-high heat. Stir in the farro; reduce the heat to medium or medium-low so the water is barely bubbling around the edges. Cook, uncovered, until the farro is barely tender, about 25 minutes. Drain and cool to room temperature.
3. While the farro is cooking, carefully cut the squash crosswise in half. Scoop out and discard the seeds, then cut each half of the squash crosswise into ½-inch rings. Coat them with the oil, then season lightly with salt and pepper. Arrange them on the baking sheet(s) in a single layer; roast for 10 minutes, then turn them over and roast until tender, about five minutes.
4. Meanwhile, toss together the cooked farro, pesto, bell pepper and feta in a mixing bowl. Season with salt and pepper to taste.
5. Transfer the squash rings to a serving platter, dividing them to create four equal stacks. Spoon the farro mixture into the center of each stack, and serve.
Nutritional information per serving: 350 calories, 11 g protein, 54 g carbohydrates, 11 g fat, 4 g saturated fat, 20 mg cholesterol, 370 mg sodium, 7 g dietary fiber, 2 g sugar
Adapted by The Washington Post from “Bountiful: Recipes Inspired by Our Garden,” by Todd Porter and Diane Cu (Stewart, Tabori & Chang, 2013).