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

Directions:

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.  

Farro and Lentil Salad

I always am look for hearty dishes that are healthy and will keep you full.  This dish is an excellent example.  It is great to make ahead of time because it keeps really well in the fridge.  And trust me it is delicious!

What is Farro?

Farro has been showing up everywhere recently.  I feel that people are pushing away from white starchy grains to more complex carbohydrates like farro.  Farro, or elmer wheat, has been around for centuries.  It first began being cultivated in the Middle East during biblical times.  It is still very popular in Italy and now in the US.  It is a great replacement for rice dishes like risotto and it is a great way to eat a hearty meal while still eating healthy.

Farro and Lentil Salad

serves 4

2 cups Farro

1 cup split yellow peas

1/3 olive oil

1/4 white balsamic

2 tsp mustard

1 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/8 chili powder

1/2 lemon, juiced

1 tsp sea salt or more

pepper to taste

1/4 cup raisins

1 small zucchini

3 handfuls of arugula

Directions:

1.  Cook farro in 5 cups of water for 45 minutes.  Or cook in pressure cooker for 15 minutes.

2.  Cook split yellow peas, in 2.5 cups of water for 25 minutes until soft.  Add additional water if needed.

3. Mix all ingredients for dressing in a bowling using a small whisk.

4.  Slice the zucchini into very thin round slices.  Mix all ingredients, except arugula into mixing bowl and mix together till very well combine.  Season with salt to taste.

4.  You can place this mixture into the fridge or eat right away.  Mix with arugula and chow down.