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Categories:
olive oil yellow onion faro grains vegetable broth butternut squash crimini mushrooms garlic peas parsley Parmesan cheese paprika salt
Viewed: 13 - Published at: 3 years agoIngredients
- 4 tsp olive oil
- 1 small yellow onion
- 1 cup faro grains
- 2 cups vegetable broth
- 2 cups butternut squash, cubed
- 1 cup crimini mushrooms
- 3 cloves garlic
- 2 cups peas
- 1/4 cup parsley
- 1/4 cup Parmesan cheese
- 1 tsp paprika
- salt and pepper to taste
Method
- 1. Pre-heat oven to 425 degrees. Place butternut sqaush in small bowl, season with salt and pepper and toss with 2tsp of olive oil. Place on a baking sheet and roast in the oven until squash is lightly browned and tender to the touch. Remove from oven and reserve.
- 2. Place medium sized sauce pan over medium high heat and add 2 tsp of olive oil. Add onions and saute for 2-3 minutes. Add faro and continue to saute until onions are translucent and faro is lightly toasted. Add saffron and saute for 1 minute.
- 3. Add 1 cup of the broth and simmer gently until the broth has been absorbed by the faro. Add remaining cup of broth, mushrooms and roasted butternut and continue to simmer until most liquid has been absorbed and faro is cooked by not mushy. Add peas and continue to cook for 1 more minute. If mixture seems a bit too dry, add more stock.
- 4. Finish by adding Parmesan, paprika, parsley, salt and pepper. Check seasoning and adjust accordingly.
