Recipe by Anna Gill
Serves: 8 2½ cups diced onions (about 2 medium to large onions 1 lb. mushrooms, cleaned and chopped 1 cup celery, diced 1 tablespoon butter 1 tablespoon light oil 3 cups hot chicken or vegetable broth or stock (or water) 1½ cups uncooked farro 1 teaspoon kosher salt, divided ½ cup dry white wine 1 ½ cup roast chestnuts, peeled and chopped 2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut) 1 cup dried cranberries ½ cup sunflower seeds 1 tablespoon chopped fresh thyme ½ teaspoon freshly ground black pepper 1. Preheat oven to 350°. 2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside. 3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted. 4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally. 5. Add mushrooms and celery, cook briefly for a few minutes while stirring. 6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat. 7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well. 8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes. ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.
1 Comment
Tanni
11/27/2024 05:11:26 am
Thank you!! This is perfect! Exactly what I was looking for!! Happy Thanksgiving to you and yours!
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