Recipe by Anna Gill
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.
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