A Yogi Grows In Brooklyn/Stefanie Joshua Yoga

thoughts & offerings

Farro Mushroom Stew

Farro is a cultivated whole grain that is loaded with fiber and protein (particularly for a grain.) Consider substituting farro for pasta in one of your favorite meals.

Farro Mushroom Stew

Ingredients: 1 cup- whole farro, 2- large tomatoes (diced), 1- onion (diced), 1 cup- portobello mushrooms (chopped), 1 can of kidney beans (rinsed and drained), 4 garlic cloves (minced), 2 tbsp- olive oil, 1 cup- vegetable stock, 2 cups- water, 1 tbsp- chile powder, 1 tbsp- pepper, 1/3 cup- basil (chopped), salt- to taste (keep it light.)

-Rinse farro in cold water under sink in a sieve to clean and remove any debris.
-Add farro to a sauce pan and with 2 cups of water. Allow to sit for two minutes.
-Add pan to medium/low heat and cook for five minutes, uncovered.
-Add pepper, salt, chile powder.
-Add onion, garlic, tomatoes, olive oil and vegetable stock to pot and allow to cook, uncovered, for 1-hour (if you are using whole faro, you must cook it longer, otherwise follow the instructions for the farro that you might purchase).
-Continue to check the readiness of your farro.
-When farro is tender, add mushrooms and kidney beans to the pan and cook until mushrooms are soft.
-Garnish with basil and adjust salt to taste.

Bon Appetit!

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