Such a warm mix of vegetables to keep you comfortable and healthy on a cold winter night. It’s below freezing here in PA! Brrr!
INGREDIENTS:
Acorn squash
2 tbsp butter
Salt
3/4 cup Farro
1/2 yellow onion
1 bunch of Kale
Onion powder
Chili powder
Cayenne powder
Salt
Pepper
Curry powder
4-8 ounce lean 90% beef
INSTRUCTIONS:
1. Cook the Farro & beef.
Put enough water in the saucepan to cover the Farro.
Get the water boiling & add butter and salt.
While that Farro is cooking I cook the beef in a small frying pan. Cook on medium temperature until it is completely brown and cooked. Season to taste with onion powder, chili powder, cayenne, salt and pepper and curry powder.
Add Farro once water is boiling. Cover and put heat on low. Allow to cook until the Farro is soft. Should be about 25-30 minutes.
**to figure out how much Farro to make, assume once cooked, the Farro will double. For Greg and I, I used 3/4 cup raw which will cook to about 1.5 cups.**
Once cooked, drain in a strainer as you would pasta.
I seasoned with salt.
2. Once Farro was cooking for about 10 minutes I began sautéing 1/2 yellow onion with 1 tbsp butter in a large pan.
Rinse Kale and remove from thick stems. Chop or rip into smaller 1 inch x1 inch pieces (I did not do this and Greg thought I was trying to kill him as he’s choking on large chunks of kale).
Once Farro is about done add kale to sautéing onions. Add salt, pepper, garlic, and curry powder. Cook until kale is soft.
Time to plate! 🍽