Harvest Bowl Recipe

Cook the Farro

Rinse 1 cup of farro under cold water. In a medium saucepan, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess water and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise and remove the seeds. Cut into half-moon shapes. Peel and dice the beet and slice the carrot into thin strips. On a baking sheet, toss the squash, beet, and carrot with a drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes until tender, flipping halfway through.

Sauté the Oyster Mushrooms

In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the oyster mushrooms. Sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper to taste.

Blend the Pesto

In a food processor, combine 1 cup of pistachios, 2 cups of fresh basil leaves, 2 cloves of garlic, 1 cup of olive oil, and 2 tablespoons of lemon juice. Blend until smooth. Season with salt and pepper to taste. If the pesto is too thick, add a bit more olive oil to reach your desired consistency.

Combine and Serve

In a large bowl, combine the cooked farro, roasted vegetables, and sautéed oyster mushrooms. Drizzle with pistachio pesto and toss until well combined. Serve warm and enjoy!