Slow-Cooker Hearty Farro and Butternut Squash Stew
Why This Recipe Works
For a vegetarian stew that was so flavorful and substantial even carnivores would be satisfied, we began with sweet, nutty farro and added mushrooms for meaty depth and butternut squash for substance. To start, we microwaved the mushrooms and aromatics with just a teaspoon of oil until the mushrooms softened, released some of their moisture, and were flavored by the aromatics. Vegetable broth worked well for the cooking liquid and provided a subtly sweet backbone. To give it a boost, we stirred in some white wine, which contributed complexity and brightness to our hearty stew. We cooked the squash in a foil packet on top of the stew to make sure it would retain its sweet flavor and bright color. Fresh, peppery arugula provided color and freshness.