2 cups butternut squash cubed
1 cup celery diced
½ cup red onion diced
1 tsp crushed garlic
½ cup olive oil
½ cup parsley chopped
Salt and pepper to taste
Cook the farro according to package directions (1 cup farro to 2.5 cups of water. Bring to a boil and then lower the heat and cook – about 15-20 minutes till all the water is absorbed. Fluff up with a fork).
In a saucepan sauté the onions, celery, garlic, butternut squash. Season with salt and pepper. Pour about ½ cup of water and let it simmer till the vegetables are cooked. Toss with farro, season with salt and pepper and serve.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 221
Total Fat 18 g
Saturated Fat 3 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64 mg
Potassium 151 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 221
Total Fat 18 g
Saturated Fat 3 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64 mg
Potassium 151 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g
