Farro, which is not gluten free, has been cultivated for centuries in the Fertile Crescent, found in Egyptian tombs, fed Roman Legions, and Italians have dined on faro for centuries as well. So, let's step across the Balearic Sea and enjoy a Spanish paella à la farro.
un 1. In a large skillet over medium-high heat, add 1 Tbs. (15 ml) olive oil and tempeh pieces.
dos 2. Brown, stir occasionally.
tres 3. Remove form the pan, set aside in a small bowl and add a dash of black pepper.
quatre 4. In a medium-size paella pan or large skillet over medium heat, heat remaining oil.
cinc 5. Add onions, garlic, carrots, saffron, paprika, and farro.
sis 6. Sauté for 7 minutes, stirring occasionally.
set 7. Add bell peppers, mushrooms, ground pepper, tomatoes, and tempeh.
vuit 8. Sauté another 5 minutes, stir.
nou 9. Mix in the peas.
deu 10. Pour in stock and increase heat to high. Bring to a boil. Then reduce the heat to low, while stirring.
onze 11. Cover pan with foil. Cook 30-35 minutes.
dotze 12. Turn off the heat. Leave the foil on the pan. Let it steam for 15 minutes.
tretze 13. Remove the cover from the pan.
catorze 14. Garnish with parsley and lemon wedges.
Paella de farro i tempeh (Catalan)
Serves 8
3 Tbs. (45 ml) olive oil
4 ounces (115 g) tempeh
1 organic diced each: yellow onion and red bell pepper
2 organic each: minced garlic cloves and puréed Roman tomatoes
1 sliced organic carrot
1 tsp. (5 g) each: black pepper and saffron threads
2 tsp. (10 g) smoked paprika
3/4 cup (95 g) farro
3 ounces (90 g) organic sliced mushrooms
1/2 cup (65 g) organic frozen peas
1 3/4 cups (225 g) organic vegetable stock
3 springs parsley roughly chopped for garnish
organic lemon wedges for garnish
dos 2. Brown, stir occasionally.
tres 3. Remove form the pan, set aside in a small bowl and add a dash of black pepper.
quatre 4. In a medium-size paella pan or large skillet over medium heat, heat remaining oil.
cinc 5. Add onions, garlic, carrots, saffron, paprika, and farro.
sis 6. Sauté for 7 minutes, stirring occasionally.
set 7. Add bell peppers, mushrooms, ground pepper, tomatoes, and tempeh.
vuit 8. Sauté another 5 minutes, stir.
nou 9. Mix in the peas.
deu 10. Pour in stock and increase heat to high. Bring to a boil. Then reduce the heat to low, while stirring.
onze 11. Cover pan with foil. Cook 30-35 minutes.
dotze 12. Turn off the heat. Leave the foil on the pan. Let it steam for 15 minutes.
tretze 13. Remove the cover from the pan.
catorze 14. Garnish with parsley and lemon wedges.
Bon apetit!
Try some of the other paella dishes:
https://veggiefernandezs.blogspot.com/2016/03/catalan-paella-with-vegetables.html
https://veggiefernandezs.blogspot.com/2014/07/paella-vegetables-with-tofu.html
https://veggiefernandezs.blogspot.com/2016/01/paella-without-seafood.html
Fresh tempeh at the market, Jakarta, Indonesia, wrapped in banana leaves. It is high in protein, dietary fiber, and vitamins with an earthy flavor, which becomes more pronounced as it ages.
https://veggiefernandezs.blogspot.com/2014/07/paella-vegetables-with-tofu.html
https://veggiefernandezs.blogspot.com/2016/01/paella-without-seafood.html
Fresh tempeh at the market, Jakarta, Indonesia, wrapped in banana leaves. It is high in protein, dietary fiber, and vitamins with an earthy flavor, which becomes more pronounced as it ages.
