Farro Vegetarian Jambalaya Recipe

Name: Farro Vegetarian Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium saucepan, bring the vegetable stock to a simmer.
2
Lower the heat to keep warm.
3
In a medium pot, heat the olive oil over medium-high heat.
4
Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes.
5
Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes.
6
Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes.
7
Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil.
8
Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed.
9
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.
10
Remove from the heat and discard the bay leaf.
11
Stir in the parsley and adjust the seasoning,to taste.
12
Serve immediately.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 cups vegetable stock, recipe follows, 1/4 cup olive oil, 1 cup finely chopped onions, 1/2 cup finely chopped yellow bell pepper, and more.

Yes, Farro Vegetarian Jambalaya falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro Vegetarian Jambalaya

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