Fall Harvest Farro with Butternut Squash, Peas and Golden Raisins
Servings: 2
Ingredients
- 3 cups vegetable broth
- 1/2 yellow onion diced
- 2-3 garlic cloves minced
- 2 tsp cumin seed
- 1 tsp coriander
- 1 tsp chili powder
- 1 cup semi-pearled farro
- 1/4 cup light coconut milk
- 1 cup butternut squash cut into 1” pieces, baked
- 3/4 cup frozen green peas
- 1/3 cup golden raisins
- 1/2-3/4 cup raw cashews coarsely chopped
- Sea salt / ground black pepper to taste
Instructions
- In a large sauce pan over medium-high heat, pour in 1/4 cup of the broth. Allow to heat up and add in the onion. Begin to sauté. Stir often. Once onion is translucent, add in the garlic and continue to stir (you don’t want to burn the garlic). Add more broth if you need to.
Bon appetit!