Rebecca’s Recipe of the Week: Roasted Pumpkin, Walnuts, Grains | Canalside Community Food

This combination of soft, roasted pumpkin, red onions, and buttery walnuts blends with the chewiness of farro or barley in this easy recipe. Farro is the Italian name for hulled wheat grains, which are toothsome and soothing. You could also use barley, which pairs beautifully with walnuts and cheese. If you want to make this a more substantial meal you can add a green salad.

Roasted Pumpkin with Walnuts and Grains

Serves 4.

1 cup = 8 fluid ounces = 250 ml (roughly)

Ingredients

2 cups farro or pearl barley, rinsed and drained
2 teaspoons fine-grain sea salt
5 cups water (or stock)
3 cups pumpkin, cut into 1/2-inch dice (no need to peel unless you hate the peel)
1 large red onion cut into 8 pieces
1 tablespoon fresh thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted and coarsely chopped
3 tablespoons walnut oil (or use more olive oil)
1/4 cup goat cheese, crumbled

Preparation

Preheat oven to 180C.
Combine the farro or barley, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the grain is tender, about 40 to 60 minutes. Taste it often as it cooks. You want it al dente, not mushy. Remove from heat, drain any excess water, and set aside.

While the grain is cooking toss the pumpkin, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt and spread onto a large baking sheet. Try to arrange it in a single layer.

Place in the oven and roast for about 20 minutes, tossing every 7 minutes or so to get browning on all sides. Remove from the oven and let cool a bit.

In a large bowl gently toss together the everything except the goat cheese. Taste and add a bit of salt if necessary.
Arrange on a platter garnished with the goat cheese and serve.

Recipe adapted from Heidi Swanson, 101 Cookbooks.