Farro with Brie and Squash
Farro with Brie and Squash is a side dish that serves 4. One serving contains 512 calories, 15g of protein, and 17g of fat. For $2.37 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 90 people were impressed by this recipe. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. If you have dry white wine, farro, cremini mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. Try Farro Salad with Butternut Squash, Red Onions, and Brie, Farro Salad with Butternut Squash, Red Onions, and Brie, and Farro Bowl with Brie and Shallots for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 35 minutes
Ingredients:
3 ounces brie cheese, rind removed and cubed, plus thin slices for topping
1 pound cubed peeled butternut squash (about 4 cups)
8 ounces sliced cremini mushrooms
1/4 cup dry white wine
1 1/3 cups farro
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 red onions
Equipment:
oven
dutch oven
pot
bowl
baking sheet
Cooking instruction summary:
Preheat the oven to 450 degrees F. Mince 1/2 red onion; cut the remaining 1 1/2 onions into 1/2-inch-thick wedges and set aside. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the minced onion, mushrooms and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the farro to the pot and cook, stirring, until toasted, about 1 minute. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add 5 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the farro is tender and the liquid is mostly absorbed, 25 to 30 minutes. Meanwhile, combine the onion wedges, butternut squash and the remaining 2 tablespoons olive oil and 1 teaspoon thyme in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Spread on a rimmed baking sheet. Roast until the vegetables are tender and browned, about 25 minutes. Add the cubed brie to the farro; stir until creamy. Stir in the parsley. Top each serving of farro with the vegetables and a slice of brie.
Step by step:
1. Preheat the oven to 450 degrees F. Mince 1/2 red onion; cut the remaining 1 1/2 onions into 1/2-inch-thick wedges and set aside.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the minced onion, mushrooms and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 minutes.
4. Add the farro to the pot and cook, stirring, until toasted, about 1 minute.
5. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes.
6. Add 5 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the farro is tender and the liquid is mostly absorbed, 25 to 30 minutes.
7. Meanwhile, combine the onion wedges, butternut squash and the remaining 2 tablespoons olive oil and 1 teaspoon thyme in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper and toss.
8. Spread on a rimmed baking sheet. Roast until the vegetables are tender and browned, about 25 minutes.
9. Add the cubed brie to the farro; stir until creamy. Stir in the parsley. Top each serving of farro with the vegetables and a slice of brie.
Nutrition Information:
covered percent of daily need
