Farro Bowls

• Vegan

• Produce

  • 1 Butternut squash, medium
  • 1 bunch Kale
  • 1 Lemon, Juice of
  • 1 cup Shallot

• Pasta & Grains

  • 2 cups Farro

• Oils & Vinegars

  • 1 tbsp Grapeseed oil

Found on fortheloveofbasil.com

Ingredients

• 1 medium butternut squash
• bunch of kale, 4-5 cups chopped kale
• 2 cups uncooked farro
• ½ cup diced shallot
• 1 tablespoon grapeseed oil
• ½ cup diced shallot
• juice of 1 lemon

Directions

• Preheat oven to 400 degrees and position a rack in the center of the oven.
• Peal and cut butternut squash into cubes.
• Toss butternut squash cubes in 1.5 tablespoons olive oil, teaspoon sea salt and ½ teaspoon pepper. Roast for 15-20 minutes, turning once. You don’t want it to get mushy, just tender.
• In a rice cooker, cook 2 cups farro with 5 cups water, stock or a combination of both. I also like to add a little olive oil. Cook the farro on the brown rice setting.
• Heat 1 tablespoon grapeseed oil in pan over medium heat. When the oil is warm (starts to move in the pan or bubble), add shallots. Cook for two minutes.
• Add 4-5 cups of chopped kale into skillet with juice of 1 lemon. Once the kale starts to become soft, you will want to add in the farro and butternut squash.