Prep 30 mins
Cook 1 hr 20 mins
This recipe comes from the Union Square Cafe in NYC. They served it on their fall/winter menu and posted the recipe in their fall newsletter. Makes a great, hearty and healthy dish for fall and winter months with delicious flavors! Well worth the time, effort, and ingredients.
- 4 tablespoons olive oil
- 1 medium shallot, minced
- 1 cup whole farro
- 1 bay leaf
- 1 teaspoon salt
- 8 cups water
- 1 cup red onion, diced (1/2-inch)
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup butternut squash, peeled and diced (1/2-inch)
- 1⁄2 cup celery root, peeled and diced (1/4-inch)
- kosher salt
- fresh ground pepper
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1 teaspoon fresh rosemary
- 1⁄2 cup chicken broth
- 1 tablespoon pecorino romano cheese, grated
- 1 tablespoon parmigiano-reggiano cheese, grated
- 1 tablespoon butter, at room temperature
- Pre-heat the oven to 450 degrees Fahrenheit.
- Pour 1 tablespoon of the olive oil into a medium sauce pan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water.
- Cook at a gentle simmer, stirring occasionally, until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender.
- While the farro is simmering, heat 2 tablespoons of the olive oil in a small sauté pan. Add the onions, season with salt and pepper, and cook over a medium-high flame, stirring frequently. After 3-4 minutes, the onions will begin to caramelize and soften.
- Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.
- Place the butternut squash and celery root in an ovenproof nonstick sauté pan, and toss the vegetables in the remaining tablespoon of olive oil. Season with the salt and pepper, and bake in the oven for 5 minutes.
- Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges.
- Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, resulting in a total of 15 minutes. Remove from the oven and set aside to cool.
- To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy.
- Check for seasoning, and add the butter, cheeses and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter.