Move over rice — farro is the star of this risotto-like dish. With a nice helping of protein and fiber, this makes for a hearty small meal if you’re struggling to eat full meals.... Sweet pumpkin, pungent garlic, earthy sage, and an unexpected tang from the goat cheese will wake up your palate — a flavor boost for those experiencing taste changes. As a bonus, you don’t have to frequently attend to this dish, like you would a traditional risotto. Once you’ve popped it into the oven and set the timer, your job is done.
Preheat the oven to 400 degrees. Generously oil an 8-by-8-inch baking dish.
In a large saucepan over medium-high heat, combine the onion, sage, and salt, and cook until the onion is translucent, about 5 to 8 minutes. Add the garlic and cook for another 3 minutes.
Stir in the pumpkin puree and ½ cup of water. Cook for 5 minutes, stirring occasionally.
Add the farro, 2 cups of water and a pinch of salt. Bring to a boil, then lower the heat and simmer for 15 minutes.
Transfer half of the grain mixture into the prepared baking pan, then dot with pieces of goat cheese. Top with the remaining grain mixture and dot with the goat cheese. Bake for 40 minutes in the oven. Let cool slightly, then serve.
In this recipe, farro can be replaced with freekeh, a smoked, green wheat grain originating from the Middle East. Freekeh can also be used instead of rice or wheat berries in other recipes. You should be able to find it in organic or Middle Eastern markets.