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Farro with Zucchini and Summer Squash

Contributed By: Steven | See all of Steven's recipes
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Active Time:  1 Hour
Total Time:  1 Hour
Healthy and nutritious side dish that can be made ahead of tome
4 quarts boiling water
2 cups Farro
5 Zucchinis cut length wise in 1/4 inch layers
5 yellow summer squashes cut length wise in 1/4 inch layers
1 head of garlic
1/2 cup of toasted whole walnuts
1/4 to 1/2 cup crumbled feta cheese
Olive oil
Balsamic vinegar (optional)
Salt and Pepper for taste
1. Cut the zucchini and yellow squash length wise in 1/4 inch slices.

2. Broil or saute the squashes in a little olive oil and turn once.

3. Cut the top of an entire head of garlic to expose the flesh. Place in foil and cover with a little olive oil. Wrap the foil around the garlic and bake for 40 minutes in a 375 degree oven.

4. Cook 2 cups of farro in plenty of salted water for 25 minutes and drain and place the farro in a serving tray.

5 Squeeze the roasted garlic in the farro and toss.

6. Cut the roasted squashes into bite size pieces and add to the farro.

7. Add some olive oil to a skillet at medium heat, and then add the walnuts for 2-3 minutes tossing once. Drain excess oil by placing them on a paper towel.

8. Add the toasted walnuts to the farro.

9. Add extra olive oil, balsamic vinegar(optional) and salt and pepper to taste.

10. Serve warm or make several days in advance and refrigerate.

11. Before serving, crumble the feta cheese on top.

Note: Farro is an ancient grain that is mostly grown in the Mediterranean and is very high in protein and fiber. It is also tasty, with a nutty flavor.

Date Added: 05/04/2010
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