Farro Pilaf with Squash, Edamame, and Pumpkin Seeds
From The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks by Ronnie Fein (Fair Winds Press)
Prep Time: 20 minutes Cook Time: 35 minutes
“This is a beautiful, colorful, and healthy side dish. Or main course. You choose! Although it’s certainly filling enough for dinner (add a soup or salad), it is also ideal for those occasions, maybe a holiday dinner, when you’re going to serve a roast but need a vegetarian dish or two.”—Ronnie Fein
2 cups (280 grams) diced butternut squash (about ½-inch cubes)
3 tablespoons (45 milliliters) vegetable oil, divided
Salt and freshly ground black pepper, to taste
1 cup (190 grams) farro
1¾ cups (410 milliliters) vegetable stock
1 medium onion, chopped
1 cup (118 grams) frozen edamame, thawed
2 tablespoons (7.5 grams) chopped fresh parsley
6 tablespoons (60 grams) toasted pumpkin seeds
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the squash on the paper, pour 1 tablespoon vegetable oil on top, and toss to coat all the pieces. Sprinkle with salt and pepper and bake for about 20 minutes, turning the pieces occasionally, or until they are tender and crispy. Remove from the oven and set aside.
- While the squash is roasting, place the farro and stock in a saucepan, bring to a boil over high heat, stir, lower the heat, cover the pan, and cook for 20 to 25 minutes, or until tender but still chewy. Discard any remaining liquid. Remove the pan from the heat.
- Heat the remaining vegetable oil in a sauté pan over medium heat. Add the onion and cook for about 3 minutes, or until softened. Add the farro, squash, edamame, and parsley to the sauté pan with the onion; add salt and pepper to taste. Cook, tossing to distribute the ingredients evenly, for 2 to 3 minutes or until hot. Place in a serving dish, sprinkle with the pumpkin seeds, and serve.
- Farro, which is a form of wheat, is best when tender but still chewy.
- Use any whole grain (such as spelt, wheat berries, oat groats, kamut, or freekeh). Peas can fill in for edamame.
From the Test Kitchen:
- To make 2 cups of butternut squash, you’ll need about 1½ pounds of squash.
- If you are using fresh pumpkin seeds, preheat the oven to 400° F. Spray a baking sheet with nonstick vegetable oil spray. Wash the seeds well all of the pumpkin membrane and goo that sticks to them. Dry in paper towels. Spread the seeds out on the prepared baking sheet and toast for 8 to 12 minutes, or under just golden, taking care not to let them burn.
Photo by Glenn Scott Photography