Have you ever tried farro? It’s an ancient wheat grain that has recently become popular. Farro’s robust nutty flavor and satisfying texture tastes great, and it’s also really good for you. It contains more fiber than other popular grains like rice or even quinoa. All that fiber gives it wonderful digestion benefits, and lowers your risk of developing type 2 diabetes and heart disease. For a grain, it’s really high in protein, and when combined with other plant-based foods like vegetables and legumes, it offers a complete protein source. Farro is loaded with more than 10 different vitamins and minerals including magnesium, iron and zinc.
These mini stuffed pumpkins are a great way to give this grain a try if you haven’t already. They are festive – screaming autumn, and would also be a welcome addition to your Thanksgiving table.
1 cup farro
1 cup Earth Fare pumpkin spiced apple cider
1 cup water
1 tsp salt
1 tbls olive oil
1 tbls lemon juice
4 pieces bacon, cooked and crumbled
½ cup pistachios
½ pound Brussels sprouts, shredded or thinly sliced
6-8 mini pumpkins
Cooking oil to rub over pumpkins
1) Combine farro, apple cider, water and salt to a medium sauce pan and bring to a boil. Reduce to a simmer and cook for 30 minutes.
2) Preheat your oven to 400 degrees. Cut the tops off your pumpkins and scoop out the seeds and pulp. Brush or rub cooking oil over the insides and outsides of each pumpkin, sprinkle with salt and pepper, and place the tops back on. Bake on a sheet pan for 20-30 minutes – until pumpkins begin to soften.
3) Meanwhile, drain off any liquid if you have any left after your farro is finished cooking. In a large bowl, combine the farro, olive oil, and lemon juice. Then add your crumbled cooked bacon, pistachios, and shredded Brussels sprouts.
4) Divide the mixture evenly between your pumpkins, reduce oven to 350 degrees, and bake for another 15-20 minutes. Serve warm, and don’t forget to scrape the sides of the cooked pumpkin flesh with each bite.