Ratatouille Farro ~ Ancient Grain Summer Vegetable Stew ~ Oil-Free ~ Vegan ~ Whole Food Plant-Based
This hearty oil-fee, grain forward, dish was inspired by ratatouille, a classic Southern French summer vegetable stew. Farro adds a satisfying whole grain chewiness to the ratatouille flavor experience in this flexible recipe that also works with barley and other grains.
Ingredients
- 1onion, chopped
- 5garlic cloves, minced
- 1eggplant, cubed
- 1zucchini, cubed
- 2bell peppers, chopped ((green or any color combination))
- 1 cupsvegetable broth
- 1 can14.5 oz crushed tomatoes ((petite diced or stewed are fine too))
- 1 tspagave, or substitute with sugar or maple syrup ((optional))
- 3 tbspfresh or dry thyme leaves* ((other herbs work too))
- 5 cupscooked farro
- salt and black pepper to taste ((optional))
- crunchy parmesan-like seed and nut topping (for garnish (optional))
Directions
- 1
Pour about 3 tablespoons of vegetable stock into a large pot and bring to a boil over high heat keeping the remaining stock close at hand.When the stock starts to boil, add the onions and sauté for about 5 minutes or until onions are translucent. Add small amounts of stock as needed to keep onions from burning or sticking.
- 2
Bring heat down to medium high and add the garlic, eggplant, zucchini, and bell peppers. Sauté for vegetables for approximately 15 minutes until the eggplant and zucchini are soft all the way through, adding stock a little bit at a time to keep vegetables from sticking. Just how much to cook your ratatouille vegetables is a matter of personal preference. I like mine very soft.
- 3
When your vegetables are cooked to your liking, add the canned tomatoes, agave (if using) and thyme leaves.*Cook mixture for another 5 to 10 minutes until you have a fairly thick stew.
- 4
Add cooked farro to the pot and mix it with the stewed vegetables.
- 5
Season with salt and black pepper and serve.
- 6
SERVING SUGGESTION: Top each serving with a generous sprinkling of Crunchy Parmesan-Like Seed and Nut Topping