Farro Vegetarian Jambalaya

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Farro Vegetarian Jambalaya

Yield: 6 servings

 

6 cups vegetable stock, recipe follows

1/4 cup olive oil

1 cup finely chopped onions

1/2 cup finely chopped yellow bell pepper

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped celery

1 tablespoon minced garlic

2 cups whole grain farro (or spelt), picked over for impurities and rinsed

2 cups diced tomatoes

2 cups quartered cremini mushrooms

1/4 pound okra, halved lengthwise

1/4 pound whole baby carrots, tops removed and scrubbed

1 small zucchini, sliced into 1/2-inch thick half circles

1 bay leaf

1 tablespoon chopped fresh thyme leaves

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh parsley leaves

 

In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat

to keep warm.

 

In a medium pot, heat the olive oil over medium-high heat. Add the onions,

peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and

farro to the pan and cook, stirring, until the faro is toasted and coated

with oil, 3 to 4 minutes. Add the tomatoes, mushrooms, okra, baby carrots,

zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes. Add 2 cups

of the warm stock, salt, black pepper, and cayenne, and bring to a boil.

Reduce the heat to medium-low and simmer, stirring, until the liquid is

absorbed. Continue adding the stock, 2 cups at a time, as the previous

addition is absorbed, cooking and stirring, until all the stock is used and

the grains are plump and tender.

 

Remove from the heat and discard the bay leaf. Stir in the parsley and

adjust the seasoning,to taste. Serve immediately

Source:  Anne Welander