Red Bean and Farro Vegetable Soup

Slice or chop the vegetables into a 6 quart pot. Drizzle with EVOO and sauté until they are just starting to get tender.

1/2 bunch of celery

2-3 big carrots

1/2 green pepper

2/3 lg. yellow onion

1/2 med. green cabbage

4 big cloves garlic

3T single source EVOO

Add the following then simmer, covered, on low heat for an hour.

I used 2± quarts chicken bone broth, not the broth shown

1 14.5oz. can diced tomatoes and juice

garlic salt, fresh ground black pepper

1-3T powdered chicken soup base

1/2c farro - ancient grain 

2/3c dried red beans that have been cooked

-or- 1-2 cans, drained and rinsed, red beans

After about an hour, check the farro and vegetables for doneness and check the flavors, making any adjustments you'd like in the seasoning. 

This is a great soup for these chilly winter days. . .Lin

Farro, Fruit and Nut Hot Cereal

½  c farro - rinsed

a pinch of salt

1½c water

½c chopped pecans or walnuts

½c chopped frozen berries-cherries

½-1t cinnamon or pumpkin pie spice

½t pure vanilla or almond extract - optional

1t honey or jelly - optional

¼-½c half and half - optional

Rinse the farro in a strainer then combine with water and salt in a 2 quart pan.  Simmer, partially covered, 20 minutes until the water is absorbed.  Add the next group of ingredients and bring back to a low simmer, remove from the heat, cover and let stand for 5 minutes before serving.  Today I used Dandelion Jelly !! I found at a Farmer's Market, to give this a touch of sweetness.  Top with a sprinkle of turbinado sugar for a nice crunch.

This is a great cold weather breakfast. . .Lin

Chicken-Farro-Vegetable Pilaf

1c farro

3c chopped vegetables

~ carrot, celery, onion

1-2T extra virgin olive oil

1# seasoned chicken breast or thigh meat
~ this is garlic and herb

1t-1T seasoning

1t-1T soup base

3c water

Farro is an ancient whole grain with many dietary benefits, but it's derived from wheat, so it's not gluten-free.  If you want to add whole grains, protein and fiber to your diet, farro is a convenient and healthy choice.  It's one of the oldest cultivated grains, initially discovered in the fertile crescent of the Middle East.  Farro is an original grain from which other grains are derived.  More commonly it's now grown in Italy in the regions of Lazio, Umbria, Tuscany, and the Marches.

Rinse the farro well in a strainer and let it drain on a crumpled paper towel.  Combine the vegetables, farro and bite size pieces of chicken in a large non-stick pan with the olive oil.  Saute on low until the chicken and farro browns a little and the vegetables are slightly translucent.  Add 3c water and seasonings and/or soup base.  Cover and simmer over low heat until all the water absorbs - 30-40 minutes.  This is something that can be served now, to a group as a casserole, or just made ahead for individual servings for lunches or dinners for the next 3-4 days.  

*EDIT:  When I first tasted this, I realized I had used too much seasoning.  To balance that, I added about ½c sour cream, 1-2T tomato paste and a splash of white wine.  Worked like a charm! . .Lin