Red Pepper Farrotto
Red pepper farrotto is a super easy and delicious one pot dinner. It is full of protein and fiber rich farro cooked in a red pepper puree.
Equipment
- 1 High Speed Blender
Ingredients
- 2 cup Pearled Farro
- 12 oz Roasted Bell Peppers
- 4 cup Vegetable Broth
- 1 medium Yellow Onion peeled and finely chopped
- 2 + 2 cloves Garlic peeled and finely chopped
- 2 tablespoon Soy Sauce
- 1 tablespoon No Salt Seasoning
- 1 oz Feta in Brine
- Dill Leaves chopped
- 2 Avocado Oil
- Salt and Pepper to taste
Instructions
- Heat a wide pan and add some avocado oil. Once mildly hot, add the chopped garlic and sauté for 30 seconds. Add the chopped onions. Mix well and cook for 4-5 minutes.
- While the onions are cooking, place the drained peppers and garlic in a blender. Run the blender until completely smooth. You can remove the skin of the peppers if you choose before blending else leave it on. Keep aside.
- Add the rinsed farro to the pan with the garlic-onion mixture. Sauté for a couple of minutes. Add 2 cups of broth and mix well. Keep the heat at medium low and close the lid. Check every few minutes and give it a stir.
- Once you see the broth has almost been absorbed, add another cup of broth. Mix well and let it cook for a few more minutes covered. Ensure the farro does not dry out and stick to the bottom of the pan.
- Repeat this with another half cup of broth along with the soy sauce. At this point, the farro should be almost cooked. Now add the pepper-garlic puree and mix well. Season with some salt(if needed) and pepper. Keeping the heat low, cover the pan and let it cook for another 5 minutes. Remove from heat and serve warm topped with feta and dill.
Notes
- If you want to the farro to have a bit of a bite, reduce the cooking time by 5 minutes and skip the last half cup of broth. Check regularly to ensure the farro does not overcook.
- Switch the regular feta with vegan feta or skip it entirely to keep the dish vegan.