Pearled Farro with Kale and Porcini Mushroom in Kabocha Squash with Baked Potato, Heirloom Tomato, and Easter Egg Radish (No Added Fat)
I shopped at Weaver Street Market after a class that I taught this afternoon and found some pearled farro as well as a lovely kabocha squash. (I subsequently found out that this nutritious grain is even more healthful if semi-pearled, and I'll look for this.) Yesterday, we had picked up some pretty "Easter Egg" radishes.
I came up with the idea of making a stuffed squash with farro as the base. The following describes my preparation, starting with the ingredients that I used.
- Approximately an eighth of a cup of dried porcini mushrooms
- 1 cup pearled farro
- 1 vegan bouillon cube without any added salt
- 1/4 package of tempeh, cut into 1/2" cubes
- 1/4 sweet onion, cut into 1/4" cubes
- 3 leaves kale, rib removed and leaves roughly hand-torn to approx. 1" squares
- Salt (to taste; I used about 1/8 teaspoon), coarse-ground black pepper (perhaps 1/8 teaspoon), 1/4 teaspoon tarragon
- 1 kubocha squash, halved and seeded
- 3 baking potatoes
- I preheated the oven to 350 degF and started a cup or so of water boiling
- Once the water was boiling, I poared over the dried mushroom in a bowl and let the mushroom reconstitute (over about 20m)
- Once the oven was ready, I put in the potato and, face up, squash, and baked for about 40m
- I put 3 cups water, farro, and bouillon cube in a stock pan, brought it to a boil, then reduced the heat and simmered, covered, on low heat for about 20m
- About 12m into the simmer, I added the tempeh and onion
- About 15m into the simmer, I added the kale
- When the 20 minutes were up and the farro was tasty and still chewy, I mixed in the salt, black pepper, and tarragon; if I weren't cooking to include my preschooler, I would have also added hot sauce
- I served the farro mixture in the squash and served heirloom tomato, radish, and baked potato to the side
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