Root Vegetable And Farro Stew
All of the season’s root veggies get cozy with the toasty-tasting farro in this simple stew recipe.
Heat 1 tablespoon olive oil in a large French/Dutch oven or stockpot over medium heat. Add half a diced yellow onion and 1 diced large carrot, and sauté for 5 minutes. Add 1 medium rutabaga (peeled and diced into ½-inch pieces), 1 medium turnip (peeled and diced into 1/2-inch pieces) and 3 large parsnips (peeled and diced into 1/2-inch pieces), and sauté another 5 minutes. Add 1 tablespoon minced garlic, 1/2 tablespoon freshly chopped thyme, 1/2 tablespoon freshly chopped rosemary and 4–5 pieces finely diced turkey bacon, and sauté for 5 minutes until the turkey bacon starts to crisp. Stir in 1 tablespoon whole-wheat flour and let cook for 1 minute.
Add 6 cups low-sodium vegetable stock and stir all the ingredients until well combined. Cover and let cook for 10 minutes. Add 1 cup uncooked farro, cover and let cook for another 10–15 minutes until the farro is almost al dente. Stir in 5–6 cups (about one bunch) chopped rainbow chard leaves and stalks — cut the leaves of the chard into one-inch pieces, and finely chop the stalks. Cover and cook 3 minutes longer. Turn off the heat and let rest for 5 minutes.