Farro Stew

Farro, a type of wheat that dates back to the Etruscans, is becoming more and more common on supermarket shelves, but wheat berries or brown rice can be substituted if you can’t find it.

Farro Stew with Rosemary

Ingredients

1 tablespoon olive oil

1 cup farro, rinsed and drained

1 onion, finely chopped

2 teaspoons minced fresh rosemary

2 teaspoons ground cumin

2 teaspoons paprika

4 cups vegetable broth

1 (28-ounce) can crushed tomatoes

4 cups previously cooked chickpeas*

salt and pepper to taste

Grated zest of 1 lemon

chopped fresh parsley

additional oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium-high heat. Stir in the farro,

Farro Stew with Rosemary

Ingredients

1 tablespoon olive oil

1 cup farro, rinsed and drained

1 onion, finely chopped

2 teaspoons minced fresh rosemary

2 teaspoons ground cumin

2 teaspoons paprika

4 cups vegetable broth

1 (28-ounce) can crushed tomatoes

4 cups previously cooked chickpeas

salt and pepper to taste

Grated zest of 1 lemon

chopped fresh parsley

additional oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium-high heat. Add the farro, onion, rosemary, cumin, and paprika and cook, stirring constantly, until spices are fragrant; about 3 minutes. Add the broth, tomatoes, and chickpeas. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until farro is tender, 1 to 1 1/2 hours.

Makes 4 servings.

rosemary, cumin, and paprika. Add the broth, tomatoes, and chickpeas. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until farro is tender, 1 to 1 1/2 hours. Ladle into bowls. Sprinkle parsley and lemon zest on each serving and drizzle with oil.

Makes 4 servings.

*canned chickpeas, drained and rinsed, can also be used

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