Tuesday, March 8, 2011

Moroccan Farro (vegan)

Tomatoes and farro are a combination that is like fresh tomatoes, basil and mozzarella – a classic. I started with both, some garlic, and added ‘flavor’, a heaping spoon of harissa. Ok, so we are going Moroccan today. Harrissa, some cinnamon, saffron, a bay leaf, a bit of white wine, a quarter cup of unflavored almond milk for the creaminess, a few chickpeas, corn, and we are done.
Moroccan Farro (1 large or 2 small servings)
  • 1/4 cup farro
  • 1/2 small can stewed, no-salt added tomatoes
  • 1 ts crushed garlic (1-2 cloves)
  • 1/2 cup water
  • 1/4 cup unflavored almond milk
  • 1 TB harissa
  • 1 bay leaf
  • 1/4 ts ground cinnamon
  • a pinch of saffron
  • 1/4 cup cooked chickpeas (I used black chickpeas)
  • 1/4 cup frozen corn
  • about 1 TB white wine
  • salt, pepper to taste
Pour all the ingredients in a pot on a stove, heat on medium, and simmer for ca. 25 min on low-medium heat. How easy what that?

1 comment:

  1. I've never even heard of faro! I'll have to look for it! and I love dinners that are just toss-them-in-the-pot preparation :)