FALL FARRO BAKE YIELD: 4 TO 6 SERVINGS 1 cup farro 4 cups winter squash, peeled, seeded and chopped 1 onion, chopped 2 ribs celery, chopped 3 cloves garlic, minced 1 Tbsp olive oil 6 oz oyster mushrooms, chopped 2 cups kale, chopped 1 can cannellini beans, drained and rinsed 1 cup vegetable broth ½ cup parsley 2 tsp fresh thyme 1 pinch salt and pepper
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TOPPING: ½ cup buttery crackers, crushed 2 Tbsp melted vegan butter or olive oil
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Preheat the oven to 400°F. Roast the squash until tender, about 25 minutes. Meanwhile, cook the farro in water according to the package directions.
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In a large saucepan over medium-low heat, sauté the onion, celery and garlic in olive oil until the onions are translucent and tender, about 5 minutes. Add the mushrooms and raise the heat to medium, cooking until they have released their liquid, about 6 to 8 minutes. Add the kale and cook until wilted, about 3 minutes more.
On the third day...God created herbs ~ Gen. 1:11
In a large bowl, combine all ingredients, including the roasted squash and cooked farro, and season to taste with parsley, thyme, salt and pepper. Pour the mixture into a prepared casserole dish, cover tightly with foil and bake at 350°F for 15 minutes. Remove the cover and sprinkle with the topping ingredients, then bake until browned, about 5 minutes.
Traditional Chinese Herbal Medicine for Today’s Health Problems
John H. Mullins Certified Chinese Herbalist
New Haven, CT • HerbForest.com 203-387-8363 • HerbForest@yahoo.com
photo courtesy of Sherry Coleman Collins
Recipe and photo courtesy of Sherry Coleman Collins, MS, RDN, LD.
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