Farro Ragout
- 1 tablespoon extra-virgin olive oil
- 1 1⁄2 cups peeled, seeded, and diced butternut squash
- Salt and pepper to taste
- 1 teaspoon chopped garlic
- 1⁄2 cup good-quality farro, preferably Anson Mills, cooked according to package directions
- 1⁄2 cup roasted, peeled, and chopped chestnuts (purchase roasted chestnuts, or roast and peel them yourself on a grill or in a 425°F oven for 10–20 minutes; cut a slit in each chestnut before roasting to prevent them from bursting)
- 1⁄2 cup chicken or vegetable stock or broth
Instructions:
Spoon this delicious vegetable ragout onto a plate and pile briefly sautéed dark bitter greens (spinach, kale, collard greens, or Swiss chard) in the center. Top with 3 ounces of broiled fish or chicken if you wish. The farro and chestnut combination makes this dish “meaty” enough on its own.
- Heat an ovenproof large skillet over medium-high heat and add the olive oil. When the olive oil begins to smoke, add the squash, salt, and pepper.
- Don’t move the pan or the squash until the squash starts to brown, then toss or stir it until it has browned on all sides, about 5 minutes.
- Reduce the heat to medium, add the garlic, and cook 2 minutes.
- Add the farro, chestnuts, and stock. Bring to a boil and boil for 2 minutes, stirring occasionally. Adjust the seasonings.Serve hot or warm.