Farro With Mushrooms, Butternut Squash, And Toasted Pecans

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   1. In a heavy pan with a tight-fitting lid, dry-toast farro over medium-high heat until it starts to look and smell toasted, about 2 minutes. Turn off heat and carefully pour in boiling water. Add a pinch of salt, return to heat, and bring to a simmer. Cover pan and cook until farro is tender but chewy, about 15 minutes. Drain if necessary.

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   2. Meanwhile, in a large deep pan over medium heat, add oil; add shallots and saute until they begin to soften, about 2 minutes. Add sliced mushrooms; sprinkle with a pinch of salt and saute over medium-high heat until mushrooms have released their liquid and are well browned, about 15 minutes. Add garlic and saute 1 minute.

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   3. Mix balsamic and stock together and stir into mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Stir in thyme, and then cooked farro and butternut squash. When farro and squash are heated through, season with salt and pepper and pour into a large serving dish. Top with toasted pecans. Serve hot.

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   PER SERVING: 436 cal, 30% fat cal, 16g fat (11g mono, 2g poly, 2g sat), 0mg chol, 16g protein, 65g carb, 5g fiber, 43mg sodium

* Per serving · 4 servings · Values may vary.

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