Squash and farro pairs very well in this hearty recipe. The spinach adds a little earthiness that is brightened up with lemon.
Ingredients (For 2)
2 medium sized yellow squash - slices 1/4 thick into half circles
3/4 cup of farro
4 oz fresh spinach (half a bag)
Lemon Juice
Olive Oil
Seasonings: Salt, Black Pepper, Garlic Powder, Onion Powder, Chile Flakes
Steps
Boil the farro separately, in salted water per instructions (15-20 mins). Strain and set aside.
Prepare a medium to large skillet (non stick works best) to saute.
Heat the pan to medium high heat
Add olive oil and squash half circles, season them, and stir around. Add more olive oil to make sure the squash pieces don't stick.
After 5-7 minutes, try to flip around the squash to any uncooked sides. Raise the pan heat to high, cook for another 5 minutes. (The squash is cooked when it no longer feels spongey when you test it with a knife or fork. If the squash isn't cooked through, add a few tsp of water or lemon juice. You can also cover with a lid to steam a bit)
Once the squash is cooked, remove from the pan, and add the pan back to the fire over medium heat.
Add spinach, stir around until wilted, add seasonings and more olive oil if sticking.
Combine Farro, Squash and Spinach, add lemon.
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