Serves 4
At Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif., you can order a version of this dish, which is made with farro, roasted squash, and braised kale. Whole farro needs to be soaked overnight; pearled farro does not.
FARRO
| 4 | cups vegetable stock |
| 1 | wedge (2 inches) Parmesan, rind separated from cheese |
| 1½ | cups farro |
1. In a large pot, bring the vegetable stock to a boil. Add the Parmesan rind and simmer for 1 hour. Discard the rind.
2. Meanwhile, shred the remaining Parmesan; set aside.
3. Add the farro to the stock. Cook for 25 minutes to 1 hour or until it is tender. Drain and return to the pot; set aside.
SQUASH
| Olive oil (for sprinkling) | |
| 3 | whole cinnamon sticks, broken up |
| 1 | tablespoon whole cloves |
| 4 | halves peeled, seeded butternut squash, cut into 2-inch pieces |
| Salt and pepper, to taste |
1. Set the oven at 400 degrees.
2. Sprinkle 2 baking sheets with olive oil. Scatter the cinnamon and cloves on them. Set the sheets in the oven for 1 minute. Add the butternut squash and sprinkle with more oil, salt, and pepper. Roast the squash for 1 hour or until it is tender. Discard the cinnamon and cloves.
KALE
| ¼ | cup olive oil |
| 3 | shallots, finely chopped |
| 1 | large bunch kale, coarsely chopped |
| Salt and pepper, to taste | |
| ¼ | cup white wine |
1. In skillet, heat the olive oil. Add the shallots and cook, stirring often, for 5 minutes. Add the kale, salt, and pepper. Cook, stirring, for 5 minutes or until tender.
2. Add the wine and let the mixture bubble steadily for 3 minutes.
3. In 4 shallow bowls, divide the squash, farro, and kale mixture. Sprinkle with Parmesan. Talia Ralph. Adapted from Rustic Canyon Wine Bar and Seasonal Kitchen.