We made a pasta salad for a family party this past weekend with a ton of charcuterie and marinated vegetables, so leftovers have invaded our refrigerator in the form of Costo-sized jars of olives and unreasonable hunks of cured meat.
What you need
- 4-6 cups chicken broth (use water if you don’t have enough broth)
- 1-2 cups apple cider
- 1 diced onion
- 1-2 diced bell peppers
- 1 medium acorn squash, peeled and diced
- I TB chopped rosemary
- 1.5 cups farro (soaked overnight)
- 1/2cup dry white wine
- 1 cup diced ham
- 1 TB butter
- ¼ cup parmesan cheese
- 1-2 TB balsamic vinegar
What you do
-Bring vegetable stock and apple cider to a low simmer and keep warm. I happened to have apple cider left over from the holidays but just use water or more chicken broth if you don’t have any. I’ve made this without the apple cider before and just added a little extra salt and honey to impart similar flavors to this dish.
-Sauté onion, pepper, and acorn squash (season with about a teaspoon of salt) in olive oil over medium heat until soft, about 10 minutes. Stir in chopped rosemary.
-Add farro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.
-Add white wine and let cook down until almost all liquid has been absorbed.
-Using a ½-cup ladle, add warm stock to the farro, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. Cook farro, adding stock as needed, until farro has opened and softened, about 30 minutes.
-15 minutes before cook time ends, add ham.
-Off heat, stir in butter, parm, and balsamic vinegar.