[CavySpirit]

A co-worker made this and brought it in. It is simply FABULOUS. I don't think I've ever had Farro before. I'm hooked. I'm going out to get this grain (Whole Foods, for example) and even though I rarely cook, I AM going to make this. It's awesome!!

[FONT=Arial][FONT=Arial]Farro Vegetarian Jamabalaya[/FONT][/FONT]

[FONT=Arial]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 [/FONT]

[FONT=Arial]In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm. [/FONT]

[FONT=Arial]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. [/FONT]

[FONT=Arial]Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning, to taste. Serve immediately.[/FONT]