Vegetable Farro Stew with Figs and Pine Nuts Recipe

Name: Vegetable Farro Stew with Figs and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 rosemary sprigs; 5 oregano sprigs; 5 thyme sprigs; 2 small artichokes; 1 cup farro; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 1/2 cups tomato juice; 1/2 cup water; 2 teaspoons kosher salt, plus more for seasoning; 1 teaspoon crushed red pepper; 2 heads of garlic, 1/4 inch cut off the tops; 1 lemon, sliced 1/8 inch thick; 1 Cubanelle pepper, sliced 1/3 inch thick; 1/2 red bell pepper, sliced 1/3 inch thick; 1/2 yellow bell pepper, sliced 1/3 inch thick; 1 medium onion, quartered; 1 large Japanese eggplant, cut into 6 wedges; 1 cup dried Black Mission figs (5 ounces), stemmed; 1/2 cup golden raisins; 1 fennel bulb, trimmed and cut into 6 wedges; 1/2 pound large cherry tomatoes, halved; 1 small green zucchini, cut into 2-inch pieces; 1 small yellow squash, cut into 2-inch pieces; 6 ounces kale, stemmed and leaves quartered; Toasted pine nuts, chopped fresh oregano, lemon wedges, freshly grated Parmigiano-Reggiano and sherry vinegar, for garnish

Servings: persons

2 rosemary sprigs
5 oregano sprigs
5 thyme sprigs
2 small artichokes
1 cup farro
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/2 cups tomato juice
1/2 cup water
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon crushed red pepper
2 heads of garlic, 1/4 inch cut off the tops
1 lemon, sliced 1/8 inch thick
1 Cubanelle pepper, sliced 1/3 inch thick
1/2 red bell pepper, sliced 1/3 inch thick
1/2 yellow bell pepper, sliced 1/3 inch thick
1 medium onion, quartered
1 large Japanese eggplant, cut into 6 wedges
1 cup dried Black Mission figs (5 ounces), stemmed
1/2 cup golden raisins
1 fennel bulb, trimmed and cut into 6 wedges
1/2 pound large cherry tomatoes, halved
1 small green zucchini, cut into 2-inch pieces
1 small yellow squash, cut into 2-inch pieces
6 ounces kale, stemmed and leaves quartered
Toasted pine nuts, chopped fresh oregano, lemon wedges, freshly grated Parmigiano-Reggiano and sherry vinegar, for garnish

1
Using kitchen twine, tie the rosemary, oregano and thyme sprigs into a bundle.
2
With a serrated knife, cut off the top third of the artichokes.
3
Snap off the small leaves from around the artichoke stem.
4
Cut the artichokes in half lengthwise.
5
With a spoon, scrape out the hairy chokes and discard them.
6
Turn a 6- to 61/2-quart slow cooker to high and set the timer for 6 hours.
7
Add the artichokes and the next 17 ingredients, up to and including the cherry tomatoes, then add the herb bundle; spread the ingredients in even layers.
8
Cover the slow cooker and cook for 4 hours.
9
Stir the stew gently and add the zucchini, yellow squash and kale, stirring to submerge them in the liquid.
10
Cover and cook for 2 hours longer.
11
Discard the herb bundle, season the farro stew with salt and serve with the garnishes at the table.

1339

kcal

Calories

Fat

278

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 25 ingredients. The key ingredients include: 2 rosemary sprigs, 5 oregano sprigs, 5 thyme sprigs, 2 small artichokes, and more.

Yes, Vegetable Farro Stew with Figs and Pine Nuts falls under the Soups & Stews 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.

Vegetable Farro Stew with Figs and Pine Nuts

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