Step 1: Bring the stock and farro to a boil in a large saucepan; cover, reduce heat, and simmer for 25 minutes or until the farro is al dente. Drain in a colander over a bowl, reserving the cooking liquid.
Step 2: Heat a large nonstick skillet over medium heat. Add the oil, and swirl to coat the skillet. Add the squash, onion, carrot and celery; saute 5 minutes.
Step 3: Stir in 1/4 cup of the reserved cooking liquid. Reduce heat to low; cover and cook 7 minutes or until the vegetables are tender.
Step 4: Stir the squash mixture into the farro mixture.
Step 5: Stir in the almonds, parsley, thyme, sage, salt, and pepper.
Step 6: Spoon into an 11 x 7 inch baking dish. Cover and keep warm until ready to serve.
Step 7: Stir in additional reserved cooking liquid as needed just before serving.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.