Prepare farro in advance and store in refrigerator. Cook in rice cooker on brown rice setting, 1 cup farro to 1 1/2 cups of water, or on stovetop following package directions.
Ingredients
1Tbsp.extra virgin olive oil
1sweet onion, chopped
Salt & pepper
2-3garlic cloves
8cupschicken broth
3cupsturkey, or rotisserie chicken, in small pieces
1lb.butternut squash, cooked
2cupscooked farro
5oz.kale
1-2tsp.five spice powder or curry
1/4cupgrated Parmesan cheese
Instructions
Heat oil in large soup pot over medium heat. Add onion, and season with salt and pepper. Saute the mixture until tender, about 5 minutes. Add garlic; cook for another minute. Season with salt and pepper.
Add chicken broth, bring to a boil. Add in the turkey (or chicken), butternut squash, cooked farro, and spices; cook on low to medium heat for 10 minutes. Add the kale; gently stir. Place a lid on the mixture for 3 to 5 minutes. Serve with creme fraiche and sprinkle with five spice.