Savory Spinach and Squash Farro

Name: Savory Spinach and Squash Farro
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup organic red bell pepper (diced); 2 cups organic squash (diced); 1 cup organic tomato (diced); 3 medium garlic cloves (minced); ¼ cup serrano pepper (optional) minced; 6 oz organic tomato paste (BPA-free canned); 1 ½ cups vegetable broth (unsalted, preferably homemade); 4 cups organic farro, cooked (starting with 1 ¾ cups dry); 1 ½ cups chickpeas (homemade or BPA-free canned, drained); ¼ tsp salt (optional); ¼ tsp ground black pepper (optional); ½ cup hummus (or cashew cream, link in Chef’s Notes); 3 cups organic spinach (chopped); nutritional yeast (optional) to taste; crushed red pepper flakes (optional) to taste

Nichole Dandrea-Russert, MS, RDN

3 years ago

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

1 cup organic red bell pepper (diced)

2 cups organic squash (diced)

1 cup organic tomato (diced)

3 medium garlic cloves (minced)

¼ cup serrano pepper (optional) minced

6 oz organic tomato paste (BPA-free canned)

1 ½ cups vegetable broth (unsalted, preferably homemade)

4 cups organic farro, cooked (starting with 1 ¾ cups dry)

1 ½ cups chickpeas (homemade or BPA-free canned, drained)

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

½ cup hummus (or cashew cream, link in Chef’s Notes)

3 cups organic spinach (chopped)

nutritional yeast (optional) to taste

crushed red pepper flakes (optional) to taste

Directions

Heat pepper, squash and tomato to a large stovetop pan on medium-high heat, stirring occasionally, and cook for 3–5 minutes, or until they start to soften.

Stir in the garlic and serrano pepper and cook for an additional 60 seconds.

Add the tomato paste, veggie broth, farro, and chickpeas. Bring to a boil then reduce heat to simmer and cook for 10 minutes, stirring occasionally. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan, but all of the vegetable broth should be absorbed after 10 minutes.

Stir in the hummus until combined with the tomato farro.

Stir in the spinach until tender.

Add salt to pepper to taste.

Top with nutritional yeast and crushed red pepper flakes, if desired

Chef's Notes

Substitutions
Use any veggies you have on hand in place of the squash.

Substitute another leafy green of choice for the spinach.

Use jalapeño pepper in place of the serrano pepper.

Substitute wheat berries or barley for the farro.

Gluten-free
Use quinoa, millet, or rice in place of the farro.

Prep Ahead
Make the farro ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe or freeze for up to 3 months.

Make the Garlic Cashew Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.