I had been thinking about a new recipe for a while and had in mind farro with pumpkin, but couldn’t decide, so I thought of revisiting that summer farro salad that was so popular.
Here is the result: a healthy and tasty dish, ready in no time. Moreover, it’s perfect if you have some leftover cooked pumpkin from other preparations.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 cup farro
- 9 oz Mantovana pumpkin
- 1 sprig rosemary
- 5 leaves sage
- 2 tbsps extra virgin olive oil
- 3.5 oz feta
- to taste salt
- to taste pepper
- 5 walnuts
Tools
- 1 Pot
- 1 Salad Bowl
Steps
To prepare this farro with pumpkin (which is essentially a kind of warm farro salad), start with the pumpkin itself.
Get about 9 oz, cut it into large pieces (without removing the skin), and place it on a baking sheet lined with parchment paper.
Meanwhile, preheat the oven to 356°F.
Season the pumpkin with a little salt, extra virgin olive oil, and sage and rosemary, and bake for about 20 minutes. Check occasionally with a fork to see if it’s soft enough.
Then cook the farro in plenty of salted water following the times on the package. (I usually buy pearled farro which cooks in about 20 minutes).
Remove the pumpkin from the oven, peel it, and cut it into cubes.
In a bowl, combine the pumpkin cubes and previously drained farro.
Now cut the feta into cubes the same size as the pumpkin and add it to the bowl.
Mix well to combine everything. Add a drizzle of raw extra virgin olive oil and a pinch of pepper.
Finish the dish with finely chopped walnuts.
Alternatives
If you can’t eat farro or don’t like it, you can easily use another grain like barley or a mix of pre-packaged grains.
To add an extra touch of freshness, you can also add some chopped fresh arugula.
