| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 1/4 cups pearled farro
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 medium turnip, cut into 1/2-inch pieces, plus the chopped greens
- 1 red apple, cored and cut into 3/4-inch pieces
- 1 pinch crushed red pepper flakes
Instructions
- Bring a medium pot of salted water to a boil. Add the farro and cook, stirring occasionally, until al dente, about 25 minutes; drain.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Reduce the heat to medium, add the onion and a pinch of salt and cook, stirring often, until soft and pale golden, about 15 minutes. Increase the heat to medium-high and add the butter. When melted, add the turnip, greens and apple and cook, stirring, until everything is tender and golden brown in spots, 10 to 12 minutes more. Add the farro and crushed red pepper to the skillet and stir to combine. Season with salt and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 8 mg |
| Sodium | 360 mg |
Reviews
I would use acorn or butternut squash which are a bit sweeter and use more apple, otherwise a delicious dish.
Excellent!!
Terrific flavor for the limited amount of ingredients. I didn’t use turnips but substituted seasoned chicken and it was a meal in a bowl.
Was surprised at how flavorful it was considering the minimal ingredients, but it was really good.
This was very tasty. Although I followed the directions, I overcooked the onions a bit and they turned a little bitter. Would definitely make again.
This fish has very good flavor. The texture of the farro with the sweet apple and chunky turnip, along with sweet sauted onions are delicious ! Added it as a staple to my diet.
It was delicious! The store didn’t have turnips with tops so instead of turnip tops I used arugula. Very filling and great paired with fish.