Fall Harvest Plant-Based Casserole

DESCRIPTION:

This cozy plant-based fall casserole is the ultimate autumn comfort food! Packed with wholesome ingredients like savory portobello mushrooms, sweet potatoes, butternut squash, brussels sprouts and frozen cranberries, this dish is oil free and absolutely delicious.

INGREDIENTS:

1 cup Italian Pearled Farro, rinsed well
2 large portobello mushroom caps, cleaned, gills removed and cut into 1″ pieces
2 cups (1 lbs.) sweet potatoes, peeled and cut into cubes
2 cups (1 lbs.) butternut squash, peeled and cut into cubes
1 lbs. brussels sprouts, trimmed and cut in half
3/4-1 cup frozen cranberries, do not thaw
1 cup celery, diced
1 medium onion, diced
3 cloves garlic, minced
2 1/2 cup low sodium oil-free vegetable broth
1/2 cup fresh orange juice
1 Tablespoon DIjon mustard
1 Tablespoon fresh rosemary, finely minced
2 Teaspoon fresh Thyme leaves
2 Teaspoon smoked paprika
1/2 Teaspoon black pepper
1/2 cup raw pecans, roughly chopped (optional)

PREPARATION:

1-Heat a large pot over medium heat.Once it’s hot add the portobello pieces directly to the dry pan. Let them cook for 3 minutes, stirring occasionally, until they begin to sweat and release their natural moisture.
2-Add the minced garlic, diced onion and diced celery.
3-Saute the mixture in the mushroom juices for another 4-5 minutes until the vegetables are soft and translucent. Turn off the heat.
4-To the pot with the sauteed portobellos and aromatics, add the rinsed pearled barley farro, cubed sweet potatoes, butternut squash, brussels sprouts, frozen cranberries, rosemary, thyme, smoked paprika and black pepper. Toss everything together thoroughly until the herbs and spices are completely distributed across all the ingredients.
5-In a separate small bowl, whisk together broth, fresh orange juice, and dijon mustard until well combined.
6-In a 13×9 pour 1/2 cup of the citrus-mustard broth directly into the bottom of the baking dish.
7-Transfer the spiced vegetable, mushroom and farro mixture into the dish, spreading it out into an even layer.
8-Pout the remaining broth mixture evenly over the top of the casserole. Use a spoon to gently press down on the mixture ensuring the grains of farro are submerged under the liquid as much as possible.
9-Preheat the oven to 375F (180C)
10-Cover the baking dish tightly with aluminum foil to trap the steam which is essential for cooking the farro completely. Bake covered for 1 hour.
11-Carefully remove the foil, the vegetables should be tender and the liquid mostly absorbed by the farro. If using the pecans, sprinkle them evenly over the top.
12-Leave the foil off and return the dish to the oven for an additional 10 minutes, until the pecans are beautifully toasted and fragrant and the edges of the brussels sprouts are slightly golden. Remove from the oven and let the casserole rest for 5-10 minutes before serving. Enjoy

CHEF´S NOTE:

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