Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1/2 medium yellow onion (chopped)
  • 3/4 cup farro
  • 2 cloves garlic (minced)
  • 1 tablespoon + 2 teaspoon white wine vinegar
  • 3/4 teaspoon dried sage
  • 1/4 small butternut squash (peeled, seeded & grated (about 1 cup))
  • 1/3 cup dried cherries
  • 2 cups vegetable broth
  • 1/4 teaspoon ground pepper
  • 2 tablespoons minced flat-leaf parsley

Instruction

  • Heat the olive oil in a large saucepan set over medium heat.
  • Add the onion and cook until tender, 4 to 5 minutes.
  • To the onions, add the farro, garlic, vinegar and sage. Stir, cooking, until the farro is coated, about 1 minute.
  • Stir in the grated butternut squash, dried cherries and vegetable broth.
  • Bring the mixture to a boil, then cover and reduce heat to medium-low.
  • Cook until almost all of the liquid is absorbed, about 45 minutes.
  • Stir in the pepper and parsley. Serve.