Tuesday, January 25, 2011

Squash Farrotto

I got this recipe from Bon Appétit, where it is explained that the dish is called farrotto because it’s like a risotto, only with faro instead of rice. As I started making the recipe, I realized that I only had one cup of farro left (instead of the two the recipe calls for), so my ratios where a bit off. That being said, I was over the moon with this dish! It’s absolutely delicious, easy and healthy to boot. Note that I considerably cut down on preparation time by using some cooked squash left over from this recipe that I had frozen in the meantime. It’s about half a big squash, though you could use a whole small squash. I changed the quantities for the red onion so that you use all of a red onion, which I just find easier. I also used 1 tsp of Korean pepper instead of the 2 Tbsp of fresh jalapeño pepper. This can easily be made vegan by omitting the yogurt as garnish.

1 Tbsp cumin seeds
1 cup plain lactose-free whole-milk yogurt (I used Greek yogurt)
2 ½ Tbsp (or more) fresh lemon juice, divided
3 garlic cloves: 1 minced, 2 thinly sliced
4 cups ½-inch cubes peeled butternut squash
4 Tbsp olive oil, divided
2 cups semi-pearled farro
2 Tbsp chopped Fresno chile or red jalapeño chile with seeds, divided OR 1 tsp Korean pepper
1 red onion, ¾ in ½-inch cubes and ¼ thinly sliced
1 15-oz can chickpeas, drained
½ cup fresh cilantro leaves
extra-virgin olive oil

Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 ½ tsp cumin to small bowl. Mix in yogurt, 1 Tbsp lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.

Preheat oven to 400 °F. Coat large rimmed baking sheet with vegetable oil or line with tin foil. Place squash in large bowl. Add 2 Tbsp oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.

Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.

Heat remaining 2 Tbsp oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 Tbsp chile; sauté 1 minute. Add onion cubes and chickpeas; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 ½ tsp ground cumin and 1 ½ Tbsp lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.

Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.

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