Add 1/4 c white wine and let reduce until liquid almost evaporates. Add 1/4 c vegetable broth and 2 c cooked farro, and season again with salt and pepper. Let cook in pan until heated through and most of the liquid is absorbed. Remove from heat and mix in 2 TBSP finely chopped fresh mint and the zest of 1 lemon. Drizzle with 1 TBSP of olive oil and serve. It was so warm and hearty and perfect for a cool, fall day.Last night I made another one of Chloe's recipes. It called for sweet potatoes, but I used butternut squash instead. I preheat the oven to 400 degrees and baked the squash for 30 minutes, seasoned with salt, black pepper and rosemary. Once they were done baking, I served them with a sweet and spicy honey dipping sauce - 1/3 brown sugar and 1/3 spicy golden mustard, mixed until completely combined. There was no trace of the squash on the plate when dinner ended!I hope you enjoy these as much as I did!
Add 1/4 c white wine and let reduce until liquid almost evaporates. Add 1/4 c vegetable broth and 2 c cooked farro, and season again with salt and pepper. Let cook in pan until heated through and most of the liquid is absorbed. Remove from heat and mix in 2 TBSP finely chopped fresh mint and the zest of 1 lemon. Drizzle with 1 TBSP of olive oil and serve. It was so warm and hearty and perfect for a cool, fall day.Last night I made another one of Chloe's recipes. It called for sweet potatoes, but I used butternut squash instead. I preheat the oven to 400 degrees and baked the squash for 30 minutes, seasoned with salt, black pepper and rosemary. Once they were done baking, I served them with a sweet and spicy honey dipping sauce - 1/3 brown sugar and 1/3 spicy golden mustard, mixed until completely combined. There was no trace of the squash on the plate when dinner ended!I hope you enjoy these as much as I did!