Farro is an ancient Italian wheat berry from long ago that has become very popular these days and is slowly becoming one of my favorites. It’s a healthy choice and very easy to make…I decided for this recipe to pair it with pumpkin & tomatoes, both are in season right now and it turned out delicious as our side for dinner. A creamy robust flavor grain with fresh crunchy oil seasoned tomatoes & baby cucumbers ontop made for a fabulous salad🍅
Recipe for creamy pumpkin Farro:
1 cup Farro Grain berries
sm. Cooking pumpkin
3 cups chicken broth
salt and pepper
1/2 cup Parmeasan cheese
1/4 cup Heavy Cream
Take 1 sm. Cooking pumpkin peeled, cleaned & cut into 1″ cubes… place onto prepare sheet pan, drizzle with olive oil and season with salt and pepper. Roast in 400 degree oven till soft and tender (about 30 mins) remove from oven and let cool. Once cool, puree pumpkin in blender or processor until smooth adding small amts of olive oil if needed to blend, taste for flavor, add salt and fresh ground pepper to season, set aside!
Take 1 cup of Farro Grain , 3 cups of chicken broth with a big pinch of salt and place in pan. Bring to a boil, reduce heat to a simmer,cover the pan and let simmer for 30 to 40 mins. Most of the liquid should be absorbed and berries should be soft and chewy when done.
Once Farro is done, reduce heat to low, add pumpkin purée, Parmeasan cheese and small amts of heavy cream at a time stirring together and heat through till beautifully creamy and hot❤️