Farro with pumpkin and feta from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 125) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute squash for pumpkins; and dill, coriander or basil for parsley.

  • Frogcake on May 08, 2016

    I substituted butternut squash for the pumpkin and used a combination of dill and parsley. As well, I've tried this with ricotta salta in place of feta, which is also yummy. A very good, versatile recipe!

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