Description
This creamy farro dish is like a hearty risotto and you’d never guess it was vegan! Thanks to nutritional yeast and cashew cream, this healthy, vegan dinner tastes like your favorite comfort food.
Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 cup dry whole farro
- 1/4 teapsoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 1/2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 1/2 cups of marinara sauce
- 1/4 cup cashew cream or heavy cream
- Pine nuts (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat for 30 seconds.
- Add the shallot and cook for 2 minutes, stirring frequently.
- Add the garlic, farro, oregano, thyme, and salt, and continue to cook for one minute,
- Add the vegetable broth and bring to a boil.
- Reduce heat to medium low and continue to simmer for 10 minutes.
- Add the marinara sauce and continue to simmer for another 20-30 minutes until the farro is cooked. It should be a bit chewy but not crunchy.
- Stir in the nutritional yeast and cashew cream.
- Top with pine nuts, if desired.
Notes
Note: If you’re using pearled or semi-pearled barley, you’ll need to reduce the cooking time. Simmer for about 15-20 minutes for pearled, 20-30 for semi-pearled.