This recipe is a variation on Farro and Kale Pilaf, which is infinitely adaptable. This version replaces the kale with other vegetables. The mushrooms give the farro a smoky, earthy flavor and the carrots add sweetness.
2 cups farro, rinsed
6 cups vegan broth
3 T extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
1 T dried oregano
1/4 cup fresh parsley, finely minced or T dried parsley
1/2 t salt
1/4 – 1/2 t red pepper flakes
freshly ground black pepper
2 large carrots, sliced into thin half moons
10 white mushrooms, stems removed, rinsed and sliced
1 pint cherry or grape tomatoes, halved if small or quartered if large, or two large tomatoes, diced
Bring the vegetable broth to a boil and add farrow. Lower the heat so that the farrow cooks briskly until done, between 20 and 30 minutes. Use the instructions on the package for guidance. The farro should be cooked until it is al dente, chewy and not too soft. Drain and set aside.
In the meantime, heat the olive oil in a wide deep skillet. Add the onion and cook until it begins to brown nicely. When the onion is just short of being carmelized, add the minced garlic and carrots and continue cooking for another 2 minutes. Add the hot pepper flakes, salt, pepper, oregano, and parsley, and cook until the herbs are fragrant. Add the mushrooms and cook another five minutes. Add the tomatoes and cook until they soften, about 3 to 5 minutes. The mixture should be juicy, not dry.
Add the cooked farro to the pan and mix well. Cook over medium heat, stirring often, until everything is hot.
Taste and adjust seasonings, adding more salt and pepper if necessary. Delicious served hot or at room temperature. This makes a great lunch.
Use your imagination with the vegetables. Add others you like and leave out ones you don’t. The recipe adapts easily to the whims of the cook and availability of seasonal produce.