Keep a healthy balance on your Thanksgiving plate with this stuffing alternative.
Karen Mangum shares how to make a holiday pilaf.
Find more recipes from Karen on her website, www.insidekarenskitchen.com.
Cranberry Butternut Squash Farro Pilaf
1 Tbsp olive oil
1/2 onion, finely chopped
1 rib celery, finely chopped
3 garlic cloves, minced
1 1/2 cups farro rinsed and drained
2 cups low sodium chicken broth
1 1/2 cups apple juice
1 Tbsp fresh chopped parsley
1/4 tsp EACH dried sage, rosemary, thyme, freshly ground black pepper
2 cups butternut squash peeled and chopped into ½-inch cubes
2 tsp olive oil
1/2 tsp Herbes de Provence
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 cup toasted almonds
1/2 cup pomegranate seeds
1/3 cup dried cranberries
Heat oil in a large skillet placed over medium high heat. Add onions and celery; cook until softened. Add garlic and farro; cook one additional minute.
Add chicken broth, apple juice, chopped parsley, dried sage, rosemary, thyme and black pepper to the skillet. Bring to a boil then cover and reduce heat to low. Gently simmer 25 minutes, or until farro is tender, stirring and replacing lid occasionally towards the end of cooking. Add additional water if farro has absorbed all the liquid and is still not done cooking. Check for doneness at 20 minutes. Once farro is tender, remove from heat (with lid on) and let steam 10 additional minutes (this will make for fluffier farro).
While farro is cooking, preheat oven to 400 degrees F. Add butternut squash to a baking sheet. Drizzle squash with olive oil and season with Herbes de Provence, salt and pepper. Toss squash until evenly coated then arrange in a single layer. Roast for 20 minutes at 400 degrees F, or until tender.
Once farro is cooked, drain in a fine hole strainer to remove any excess liquid and add to serving bowl. Stir in roasted butternut squash, almonds, pomegranate seeds and dried cranberries. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish with chopped fresh parsley.