Recipe by Proprietor/CEO/Famed Restauranter Sondra Bernstein
FARRO, a healthy alternative to mashed potatoes or sweet potato pie, this dish can also be served as an entree salad by adding more greens and grilled chicken or leftover turkey.
2 delicata squash cut into rings, seeds removed
4 tablespoons extra virgin olive oil
salt to taste
1 pound farro
1 bay leaf
6 cups water
3 tablespoons extra virgin olive oil
3 ounces arugula
Preheat oven to 350 degrees.
Place the delicata squash on a sheet pan, drizzle with 2 tablespoons olive oil, salt and roast until soft.
Rinse the farro well and drain.
Place the farro in a pan with water, the remaining extra virgin olive oil, bay leaf and salt to taste.
Bring to a boil and stir.
Reduce to a simmer and cook for 25 minutes, stirring occasionally, until grains are al dente.
Remove bay leaf and pour off any extra liquid. Before serving, toss with the squash and arugula.
400 West Spain Street, Sonoma, CA 95476
The ESTATE restaurant is famed restaurateur, Sondra Bernstein’s, newest rustic Italian eatery creation. Boasting historic charm and modern appeal this cozy restaurant is located in a historic home only four blocks from the historic Sonoma Plaza. Each meal is prepared with simple seasonal Italian-inspired ingredients that offer guests healthy eco-friendly options to their favorite dishes. The restaurant features a casual dining environment, warm weekly menu, and a blend of California and Italian wines to complete the experience.