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Week of 2/1/21

Soyrizo, Farro, and Zucchini Stew
with baguette

Active: 45 Total: 45
Original GF Paleo Vegetarian
Soyrizo, Farro, and Zucchini Stew
Farro thickens and gives substance to this dish that is a cross between a stew and a saute. The result has just enough liquid that you'll want a good loaf of bread to use for soaking up the flavorful sauce.
Proteins
Beans, garbanzo, Plant-based "meats"
Cuisines
European - Mediterranean
Save recipe
34

Ingredients

Metric
Servings:
4
Soyrizo, Farro, and Zucchini Stew:
  • Zucchini - 1 lb , chopped
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , chopped (look for pre-chopped to save time)
  • Chives - 1 Tbsp , chopped
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Soyrizo - 12 oz
  • White wine - 1/2 cup (sub stock)
  • Stock, any type - 2 cups
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Lemon juice - 1 Tbsp
Baguette:
  • Baguette, for serving - 1

Prep

  1. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Chop mushrooms (skip if already chopped). (Can be done up to 2 days ahead)
  3. Chives - Chop chives.
  4. Baguette - Slice.
  5. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven or saute pan with a lid with oil over medium heat. Add soyrizo and cook, breaking it apart, until browned, 8 to 10 minutes.
  2. Add mushrooms and garlic to pan and cook until mushrooms are starting to soften, 2 to 3 minutes.
  3. Pour wine into pan and bring to a simmer. Simmer for 1 minute.
  4. Stir in stock, zucchini, farro, and tomatoes (including liquid). Bring to a boil. Reduce to a simmer and cover. Simmer until farro is tender, ~25 minutes.
  5. When stew is nearly finished, toast baguette. (You can spread the toasted baguette slices with some butter or brush them with some olive oil if you’d like.)
  6. When farro is tender, stir beans and lemon juice into stew. Taste and season with some salt, pepper, and / or more lemon juice if you’d like.
  7. Garnish stew with chives. Enjoy with baguette.

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