Maple Savory Grain Dish (Printable)

Wholesome farro with roasted vegetables and a hint of maple glaze for a hearty, flavorful dish.

# What You’ll Need:

→ Grains

01 - 1 cup farro (or whole grain of choice)
02 - 2 cups vegetable broth

→ Vegetables

03 - 1 cup diced butternut squash
04 - 1 cup sliced cremini mushrooms
05 - 1 small diced red onion
06 - 1 tablespoon olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Maple Glaze & Seasonings

09 - 2 tablespoons pure maple syrup
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

→ Garnish (optional)

13 - ¼ cup toasted chopped pecans
14 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Set the oven to 400°F to prepare for roasting vegetables.
02 - Combine farro and vegetable broth in a medium saucepan, bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until tender. Drain any excess liquid.
03 - Toss butternut squash, mushrooms, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring once, until golden and tender.
04 - Whisk together maple syrup, apple cider vinegar, Dijon mustard, and thyme leaves in a small bowl until well combined.
05 - In a large bowl, mix the cooked farro with the roasted vegetables. Drizzle with the maple glaze and toss to coat evenly.
06 - Transfer the mixture to a serving dish and garnish with toasted pecans and chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more time than you did.
  • The maple glaze creates this sweet-savory balance that somehow makes everyone eat more vegetables without noticing.
  • Farro has this incredible nutty texture that holds up beautifully instead of turning mushy like some grains do.
  • It's naturally vegetarian but hearty enough to satisfy people who usually demand meat at the table.
02 -
  • Don't skip the step of letting the farro drain after cooking, otherwise it can get waterlogged and lose that beautiful texture you're going for.
  • The vegetables need to actually get golden and a little caramelized, not just soft, because that's where the real flavor develops and where the sweetness comes through.
  • Make sure your pecans are actually toasted, raw ones won't give you that warm, buttery flavor that makes this dish memorable.
03 -
  • Toast your pecans yourself in a dry skillet for 2 minutes if you haven't already, the difference between toasted and untoasted is the difference between a good dish and a memorable one.
  • Taste the glaze before you pour it on the grain and vegetables, you might want to adjust the balance of sweet and tart based on your maple syrup and vinegar brands, they can vary.
  • Serve this warm or at room temperature, it's almost better as leftovers because the flavors deepen and the vegetables keep their texture instead of getting too soft.

Return