Fall Farro Pilaf recipe | PCC Community Markets

Ingredients

• 2 cups emmer farro
• 3 cups water
• 1 onion, halved
• 1 carrot, halved
• 1 tablespoon salt
• 1 sachet (thyme sprigs, bay leaf, crushed garlic clove and peppercorns wrapped in cheesecloth)
• 3 cups peeled and diced butternut squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups celery, cut into large bias cuts
• 1 leek cut into 1/2-inch rounds