Farro Pilaf with Autumn Vegetables

Ingredients:

• 1/2 onion diced finely
• 2 T butter
• salt and pepper (to taste)
• 1 cup pearled farro
• 1 1/2 cups chicken or vegetable broth (organic)
• 1 cup diced butternut squash.
• 2 cups Brussels sprouts
• 1/2 cup chopped walnuts or pecans
• 1/4 cup raisins
• 1 bunch finely chopped parsley.

Note: on Farro

Farro is an ancient whole-grain wheat with a nutty taste and chewy texture. It is mostly sold pearled and cooked and served similar to rice. If you want a gluten free substitute, sorghum, brown rice, or oat groats will all make good replacements in most recipes.

Directions:

1. Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. 
2. Add 1 cup pearled farro and 1 1/2 cups chicken or vegetable broth. 
3. Bring to a boil, then add 1 cup diced butternut squash. 
4. Cover, reduce the heat to medium low and cook 15 minutes.
5. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. 
6. Stir in 1/2 cup chopped walnuts or pecans, 1/4 cup raisins and some chopped parsley.

Yield: 4 servings