SPRING VEGETARIAN FARRO JAMBALAYA

I LOVE farro. It has a wonderfully rich flavor and such a nice bite! My housemates and I have a "family" dinner every Sunday night and rotate cooking so that two people cook each week. We always eat great meals, but my housemate/chefmate last Sunday and I decided that we've been eating a lot of the same recipes lately and that we should try to make something we've never had before. Literally- I've never eaten jambalaya, much less vegetarian farro jambalaya. But it sounded fun and fresh (yet still warm to the tummy- MN still hasn't decided it's time for spring apparently even though all of its residents know it's long past due...) so we decided to give it a try. I have to admit that it isn't the most flavorful dish that I've ever tasted, but I think that's what made it so nice. There is so much going on in one pot- lots of veggies, spices, tomatoes- but there was no overwhelming flavor of any one component of the dish, and that's why I liked it! Each bite was different, but definitely fit the whole. And what's great is that we literally threw in every vegetable that sounded good (that's why the list is so long!), so feel free to modify to meet your tastes (and use up whatever's already in your refrigerator)!

spring vegetable farro jambalaya

1 onion, diced
1 red pepper, sliced
4-5 carrots, each sliced at an angle into 1/4"-thin strips
1 1/2 cups brussels sprouts, sliced into fourths
2 cup mushrooms, sliced
1 cup cherry tomatoes, sliced in half
1/4 cup olive oil
3 cloves garlic, minced
2 cups farro, rinsed
6 cups vegetable stock
2 teaspoons salt
2 bay leaves
1 teaspoon chili powder
1 teaspoon cajun seasoning
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
Sriracha for added spice upon serving!

Heat the vegetable stock in a medium saucepan. In a large skillet, heat the olive oil over medium-high heat. Add the onions and sauté for 3-4 minutes until they begin to release their juices. Add the red pepper and sauté another 3-4 minutes.

Add the garlic and farro and stir until the farrow is toasted and coated with oil, about another 3-4 minutes (must be something special about 3-4 minutes since we've already used it three times!). Add the carrots, brussels sprouts, mushrooms, and tomatoes.

Add the spices and seasonings and stir to combine.

Then add two cups of the vegetable stock, reduce the heat to medium-low, and let simmer, stirring often, until the liquid is absorbed. Add the remaining broth two cups at a time, letting the previous addition absorb before adding more. The farro will be plump and tender, while maintaining a bite, when it is done. Discard the bay leaves and serve immediately, garnishing with Sriracha, if desired!