One Pot Vegan Farro Primavera
This is a simple one pot plant based farro primavera. Using farro instead of pasta gives this dish more texture and is a great way to add in more whole grains to your routine. If you are unable to find farro, you could use barley instead however, the cooking time will vary when using a different grain.Primavera is a simple dish using fresh vegetables and classic Italian spices and herbs. What you will love about this dish:- Simple and made in one pot- Great way to use up leftover veggies in the fridge- Filling and packed with fiber from the veggies and whole grains- Works great as a main dish, a side dish and as a dish to bring to parties tooEnjoy!
Ingredients
- 1 cup Farro
- 2 cups Vegetable Broth
- 15 oz Can Diced Tomatoes
- 1 small Onion diced
- 3 cloves Garlic sliced thin
- 1/2 cup Carrots sliced
- 1/2 cup Green bell pepper chopped
- 1/2 cup Red bell pepper chopped
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Fresh Spinach
- 1/2 cup Zucchini sliced
- Parsley to sprinkle on top.
Instructions
- In a medium sized saucepan over high heat, add all ingredients through the black pepper. Do not add the softer vegetables, zucchini and spinach, at this time. Bring ingredients to a boil and reduce heat to a simmer. Partially cover and cook for 20 minutes.
- Add zucchini and spinach, stir, and cook for another 10 minutes partially covered.
- Test farro for doneness. Farro is a crunchier and nutty grain. Sprinkle with parsley and enjoy!