Ingredients:

• 1/4 cup onions diced
• 1 tsp minced garlic
• 2 cups farro
• 1/2 cup squash puree
• 2 cup vegetable broth
• 1/2 cup white wine
• salt and pepper to taste
• 1/4 c fresh sage leaves
• 1/4 c fried mushrooms
• 1/4 c nutritional yeast

Preparation:

1. In a large pan, heat olive oil and add onions and garlic, sauté for a few minutes.
2. Add farro and let it roast slightly until it starts to crackle.
3. Mix vegetable broth and white wine and add ½ a cup at a time to the pan and stir gently.
4. Keeping the heat on medium, keep adding ½ cup broth every few minutes until the farro is cooked al dente.
5. Slowly mix in the squash purée
6. Remove from heat and season with nutritional yeast, salt & pepper.
7. Garnish with sage leaves and fried mushrooms.