Ingredients
- 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
Directions
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.
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By didougall_5671799
New Orleans, LA
on January 07, 2012
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Delicious! Spicy and fresh tasting. Didn't use the okra because I couldn't find fresh. Doubled the carrots and didn't use baby, used chopped regular ones. It was a big hit!
By airbare18
Colorado Spring...
on October 19, 2011
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I used more cayenne, pepper, and okra. I thought the flavor was awesome, and it was pretty filling. The only thing that I didn't like about the recipe was how long it took to cook the spelt. I think I would prefer to use brown rice next time.
By nicojo_3681358
Princeton, NJ
on April 25, 2011
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Loved this dish! Lots of veggies, flavor, and filling. Doubled the amount of okra, which was nice because some melted in and some pieces were a bit firmer. Used canned diced tomatoes, which gave it a slightly tomato based sauce in addition to the veggie stock. Used recommended stock amount because it took time for the farro to soften. I think it would be great with arborio rice too, but the farro has a bit more nutty character and nutrients.
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