Farro is a whole grain that is similar in taste and texture to barley. In this versatile side dish, it is cooked with butternut squash and served with Parmesan cheese and fresh sage.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl mix together farro and the 4 cups water. Soak for 30 minutes and drain well.

  • In a medium saucepan heat the broth and keep warm over low heat.

  • In a large saucepan heat olive oil and butter over medium heat. Add squash, onion, garlic, salt and pepper; cook and stir for 5 to 6 minutes or until onion is just softened. Add the drained farro and cook, stirring constantly, about 3 minutes or until toasted. Add the wine and stir constantly about 2 minutes or until liquid is evaporated. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and just tender, about 25 minutes total. Remove from heat and stir in the 1/3 cup shredded Parmesan cheese and 1 tablespoon snipped fresh sage.

  • Spoon onto four serving plates. If desired, garnish with additional fresh sage leaves and finely shredded Parmesan cheese.


Serve with Vegetable Medley.

Nutrition Facts

3/4 cup
267 calories; protein 8.3g; carbohydrates 35.8g; dietary fiber 4.6g; sugars 4.1g; fat 8.2g; saturated fat 3.5g; cholesterol 12.4mg; vitamin a iu 7668.8IU; vitamin c 18mg; folate 24.8mcg; calcium 171.9mg; iron 1.5mg; magnesium 32.3mg; potassium 381.8mg; sodium 414.5mg.

2 starch, 1 1/2 fat, 1 vegetable, 1/2 lean protein