Farro Stew Recipe

Ellie Rudner

1 cup farro, rinsed

3 cups broth (or water and bouillon)

1 can beans

1/2 head of cabbage, sliced up

1/2 large onion

1 can diced tomatoes

1 can tomato paste

1 tablespoon minced garlic

1 splash apple cider vinegar

Pinch of salt

Pinch of pepper

4-5 dashes cayenne pepper

2 dashes smoked paprika

Slice up onions and cook them in oil for a few minutes then add garlic and cook for a few more. If you want to be extra thorough, put the cabbage stalk in to cook with the onions. After that’s been in there for a bit, put the cabbage in, add some salt and cover the pot for seven minutes to let it steam. Toss in a splash of apple cider vinegar and stir. Then let it steam for two more minutes.

While the cabbage is steaming, toast your farro in a separate pot with some oil (this just makes it less puffy when cooked). You only need to toast it until it gets a bit darker in color.

Now that the cabbage is softened, add in the broth, beans, tomatoes and tomato paste, then the farro. Toss in more salt, pepper, cayenne and smoked paprika. Let this cook for about 25 minutes, leaving the lid on or off depending on how liquidy you want it. The farro will be softened but still have some bite to it when it’s done.