That’s SO Jenn’s Fall Farro

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I don’t know about you, but I need a little break from quinoa these days. It was love and first taste, but my feelings are fizzling at the moment. Don’t get me wrong, I’m not done with it completely, but it’s felt a bit clingy, showing up wherever I go, and I just need some space.

So when Hubby and I were on one of our stock-the-house grocery trips recently (And bought out the store’s supply of pumpkin-themed treats, but I digress), I stumbled upon farro. Much like quinoa, this grain is packed with protein (10g per serving!) and is full of filling fiber and nutrients. Another perk? It’s incredibly versatile. Just as you would treat rice or pasta, this can be paired with almost anything, and enjoyed both hot and cold. I really love pantry items you can easily keep on hand and almost instantly create a meal with.

This hearty, fall-inspired, vegetarian dish truly hits every taste bud. Savoriness from onions and aromatic vegetable broth, saltiness and crunch from pumpkin seeds, tart chewiness from dried cherries and a tangy sweetness from the apples.

I seriously couldn’t stop eating it. After a few forkfuls, I wrapped it up and put it in the fridge. Then I took it out and had a few more bites. About a half hour later, I pulled it back out to enjoy some more. Sorry quinoa. We had a good run, but it looks like farro and I are going to be very happy together.

Ingredients:

1/2 cup farro

1 cup vegetable broth

1 tablespoon olive oil

1/3 cup onion

1 apple

1/2 cup unsweetened dried cherries

1 1/2 tablespoons lightly salted shelled pumpkin seeds (I used Super Seedz)

1/4 teaspoon kosher salt

Instructions:

Pour farro into a small saucepan.

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Add vegetable broth.

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Bring to a boil, then reduce heat to low and simmer covered for ten minutes.

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In the meantime, dice onion.

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And chop apple.

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Drizzle olive oil into a pan.

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Toss in onions.

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And apples.

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Sautee a few minutes until soft and tender, not mushy.

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Reduce heat to low then add dried cherries.

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Season with kosher salt.

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After ten minutes, drain remaining liquid from farro.

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Fluff with a fork.

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Transfer to saute pan.

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Stir.

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Add pumpkin seeds.

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Fold in to incorporate.

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Eat and enjoy this lovely autumn side!

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…….
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4 thoughts on “That’s SO Jenn’s Fall Farro

  1. This looks delicious! Hitting all my flavor faves! Your blog post also gave me a good chuckle! I’m glad you’ve found a new love in farro! Lol

  2. Pingback: TSJ’s Cheddar Studded Tomato Soup with Farro | That's SO Jenn!

  3. Pingback: That’s SO Jenn’s Healthy Farro ‘Arancini’ Bake | That's SO Jenn!

  4. Pingback: TSJ’s Fall Farro *As Seen on CT Style News 8* | That's SO Jenn!

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