Thursday, October 17, 2013

Vegetable Paella di Farro

Having a dinner party?  This is the perfect recipe to cook.  It involves some prep time but then goes in the oven and your done.  The recipe serves 4 but you can definitely double if needed.  I really liked using farro instead of short grain white rice.  The paella ends up having a bit of bite and is much healthier.  I had rave reviews on this one!

Vegetable Paella di Farro

2 tbsp coconut oil
1 large onion, chopped
3 garlic cloves, diced
6 large peppers, mixed variety, sliced
1 tsp sweet paprika
1 tsp turmeric powder
1 tsp coriander powder
1/4 tsp chili powder
1-2 tsp salt
2 small zucchini, sliced
1 1/2 cups farro
4 cups vegetable stock
1 cup kalamata olives, pitted
1 cup artichokes, canned or from a jar, quartered
2 tbsp parsley, chopped
1 tbsp cilantro, chopped


1. Preheat oven to 350 degrees Fahrenheit. In a oven safe very large pan heat coconut oil.  Add onion and saute until soft.  Add garlic and cook for 1 minute.  

2. Mix in peppers and all spices and cook until soft.  Mix in zucchini and farro then add the vegetable stock and bring to a boil.

3. Place in oven and cook for 1 hour and 20 minutes, do not mix.  Try farro, it should be soft but have a little bite.

4.  Take out of oven and mix well cover and let cool for 10 minutes.  Add olives, artichokes, parsley and cilantro and mix.  Serve immediately.  

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