1 cup of farro cooked according to instructions
2 cups of medium diced butternut squash
1 bunch peeled baby purple carrots
3 tablespoons of olive oil
2 finely minced cloves of garlic
1 bunch rapini, bottoms removed
1 cup of vegetable stock
1 cup of balsamic vinegar
½ cup of soy sauce
½ cup of sugar
optional garnishes: crumbled goat cheese, pomegranate seeds, pepitas, sliced Fuji apple, sliced radishes.
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 400°.
Cook the farro according to its instructions on the back of the box.
Next, place the squash and carrots onto a sheet tray lined with parchment paper and coat them in 2 tablespoons of olive oil, and salt and pepper. Roast them in the oven at 400° for 20 to 25 minutes or until browned and tender. Keep warm.
In a large saute pan over medium-high heat with 1 tablespoon of olive oil, add in the garlic and cook for 2 to 3 minutes, or until it’s browned and cooked, and add in the rapini.
Saute the rapini for 4 to 5 minutes and then add in the vegetable stock and braise for 4 to 5 minutes or until tender. Season with salt and pepper.
In a medium-size pot boil together with the balsamic vinegar, soy sauce and sugar and then simmer on low until it becomes very thick, like reduced balsamic vinegar glaze.
To Plate: Place the cooked farro in a bowl and add some cooked butternut squash, roasted carrots and braised rapini on it. Garnish with crumbled goat cheese, pomegranate seeds, pepitas, sliced fuji apples, sliced radishes and soy-balsamic sauce.
Recipe created by Chef Billy Parisi l Click here to print this recipe