Heirloom Squash Farrotto
You can never have too many main course recipes, so give Heirloom Squash Farrotto a try. This vegetarian recipe serves 4. One serving contains 693 calories, 21g of protein, and 18g of fat. A mixture of olive oil, semi-pearled farro, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
Toast cumin seeds in small skillet overmedium heat until fragrant and beginningto smoke, 4 to 5 minutes. Cool; grind inspice grinder.
Transfer 1 1/2 teaspoons cuminto small bowl.
Mix in yogurt, 1 tablespoonlemon juice, and minced garlic. Season withsalt and pepper. Cover and chill.
Preheat oven to 400°F. Coat largerimmed baking sheet with nonstickspray.
Place squash in large bowl.
Add 2tablespoons oil; toss to coat.
Spread squashout on sheet.
Sprinkle with salt and pepper.Roast until tender, about 25 minutes.
Meanwhile, cook farro in large potof boiling salted water until tender, 18 to20 minutes.
Heat remaining 2 tablespoons oilin heavy large skillet over medium-highheat.
Add sliced garlic and 1 tablespoonchile; sauté 1 minute.
Add onion cubesand garbanzo beans; sauté 1 minute.
Addroasted squash and cooked farro and toss toblend.
Sprinkle with 1 1/2 teaspoons groundcumin and 1 1/2 tablespoons lemon juice; tossto blend. Season to taste with salt, pepper,and more lemon juice, if desired.
Mound farro mixture on 4 plates. Spoonyogurt mixture over.
Sprinkle with cilantro,sliced onion, and remaining chile.
Drizzlewith extra-virgin olive oil and serve.