Hearty Farro Vegetable Stew
Discover the delicate texture and flavor of farro, an ancient grain in this tasty vegetable stew that can be made in less than an hour.
Ingredients
- 1 cup raw farro
- 3 cups water or vegetable broth
- 1 medium sweet potato diced
- 1-2 celery stalk
- 1 zucchini diced
- 1 small eggplant diced
- 1 cup snap peas
- 1 small onion sliced or diced
- 2 cloves of garlic minced
- 1 tsp sweet or smoke paprika powder
- 1/2 cup tomato sauce
- 1/4 cup vegetable broth
- pinch turmeric powder
- 1 tbsp olive or avocado oil
- sea salt and pepper
- 1/2 cup chopped parsley or cilantro
Instructions
Cook the farro
- Boil 3 cups of water or vegetable broth in a sauce pan.
- Pour farro and stir. Bring to a boil, then simmer for 20-25 minutes covered.
- Taste to make sure it is cooked. Immediately drain and set aside.
Prepare the vegetable stew
- Peel and dice the sweet potato.
- Dice the celery, zucchini, eggplant, and onion.
- Mince the garlic.
- In a large frying pan, heat up the tablespoon of olive or avocado oil, add the onion, garlic and celery.
- Sprinkle the paprika, cumin, salt and pepper and stir.
- Add the diced sweet potato, and stir for a minute.
- Add the broth and tomato sauce and the rest of the vegetables (eggplants, snap peas).
- Simmer covered for 10-15 minutes until the sweet potatoes are tender.
- Serve immediately by placing a few ladles of the stew and toping with the cooked farro.
- Sprinkle some parsley or cilantro.
Notes
If you like it hot, add a little Siracha or chili paste!
Tried this recipe?Let us know how it was!