Farro Pilaf with Pork Ragu and Butternut Squash
Farro is one of my favorite fall/winter grains to cook with, and in my opinion it is vastly underused. It’s hearty, nutty, toothsome, and is packed with fiber and iron, and boasts a good serving of protein as well. Way better than rice, as far as I’m concerned! And because it’s so hearty, it’s the perfect grain to stand up to robust cold-weather flavors and textures. Nuts, meats, gourds, cruciferous vegetables, leafy greens… oh and let’s not forget cheese. Mmm.
Awhile back, I had some leftover pork ragu from my tasty Pork and Mushroom Ragu over Polenta recipe, and I obviously wasn’t going to let it go to waste. Wanting to mix it up from my polenta, I grabbed a bag of quick-cooking farro and got to work. The ragu, made from Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin, was so flavorful thanks to the pre-marinated pork and worked beautifully with my farro. All I had to do was toss the ragu with the warm grain and some roasted butternut squash, wilt in some kale and shaved parmesan, and dinner was served! And if you don’t have leftover ragu? It was so easy to make it in the crock pot, just set it in the morning and it will be ready for this recipe by the time you’re ready to prep dinner.
Looking for a quick yet deeeelicious meal to get you through the holiday hustle and bustle? This simple farro pilaf has you covered, my friend.
Farro Pilaf with Pork Ragu and Butternut Squash
1 cup leftover pork and mushroom ragu – find the recipe here!
1 cup farro – I used TJ’s 10-minute farro and recommend finding a quick-cook version if you can
1 cup vegetable broth
2 cups diced butternut squash
1 tablespoon olive oil
1 cup roughly chopped kale (you could also use swiss chard or collard greens)
1/2 cup shaved parmesan cheese
sea salt & fresh cracked black pepper
red chili flakes (optional)
Set the oven to 400 and toss the butternut squash in olive oil and a sprinkle of salt and pepper. Roast the squash in the oven until soft, about 30 minutes, depending on how finely the squash was diced.
While your butternut squash roasts, cook the farro by boiling it in the broth until most of the liquid is absorbed and the farro is chewy but not crunchy… shall we say, al dente. It should take about 10 minutes (hence the name 10-minute farro) but might depend on the type of farro you chose, so just keep checking. At the same time, reheat your pork ragu in a small saucepan over medium heat.
Once the grain is adequately cooked, mix in your leftover pork ragu, roasted butternut squash, and kale. The greens should easily wilt. Mix in your cheese, reserving a little bit to sprinkle on top immediately before serving.
Taste your pilaf and season it with salt and pepper to taste. If you’re feeling daring, add in a dash of chili flakes, too! Add on that last bit of cheese and that’s all there is to it – leftovers never were so impressive!
This sponsored post is part of Endless Simmer’s 2016 series as a Blogger Ambassador for Smithfield Marinated Fresh Pork.
