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Pumpkin Coconut Farro

In addition to writing, I like to cook, but my creative brain resists recipe books in the same way it used to resist reading maps. (Thank goodness for the invention of GPS!)

I usually wander into the pantry to see what ingredients catch my eye. Tonight, it was Farro, a tasty grain I have come to love cooking with. I poured the bag into a pot, covered it with about two inches of water, put the lid on and let it cook until soft. About twenty minutes or so.

Farro Whole Grain

While that cooked, I thought about what else I could do with it, spotted a jar of Butternut Squash Pasta Sauce on the shelf and decided to go with that. Once the Farro had cooked, I drained the water with a colander and then returned the Farro to the pot.

Dave’s Butternut Squash Pasta Sauce

In deciding what else to include in the dish I went back to the pantry, chose a can of coconut milk, a can of pumpkin, my Ginger spice, sea salt and a pack of frozen shredded coconut. Sounded like it could come together nicely, maybe with an Indian bent.

Coconut Milk

I added each of these to the pot, stirred until everything was blended and the shredded coconut dissolved and blended in. Last thought was some fresh spinach. I added a small container and cooked it until it basically wilted, but was still bright green.

The result was pretty good! If you’d like to try it, here’s the recipe!

Pumpkin Coconut Farro


Pumpkin Coconut Farro

17 oz. bag of Farro

1 16 oz. can of Pumpkin

1 16 oz can of Coconut milk

1 pack of frozen shredded coconut

1/2 tsp. Sea Salt

1 tsp. Ginger

1 bag of fresh baby spinach

handful of fresh cilantro

Cook the Farro until soft. Drain excess water. Return Farro to pot. Add can of coconut milk. Add can of pumpkin. Add frozen coconut. Stir to blend. Add salt and ginger. Return to low heat and stir until all is blended. Add fresh spinach and heat until just wilted but still bright green. Add a handful of fresh cilantro to the top and serve!


Inglath Cooper

I love books! From my earliest memories, I loved being read to and then reading practically every book in my elementary school library. There’s something about taking a little trip into a wonderful story that is its own unique pleasure. Over the years, my favorite authors have provided me with glimpses into worlds I would never have known had I not picked up their books. From Beverley Cleary to Lavyrle Spencer to Jodi Piccoult to Anita Shreve and so many others, I am grateful they chose to become storytellers. A great story has the power to move, change and shape its readers. To me, that’s an honorable calling and a task I aspire to.

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