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Easy One-Pan Vegetable Farro Paella
The secret here is using the flavorful liquids from canned and jarred vegetables instead of traditional broth, minimizing waste while maximizing taste. This colorful, turmeric-spiced medley builds on a base of chewy farro, soaking up every drop of flavor. You'll get bright Mediterranean notes from artichokes, roasted red peppers, and a squeeze of fresh lemon, all in a single skillet. It's a clever, satisfying plant-based main that doesn't skimp on texture.
Ingredients
- ½ (1-pound) bag frozen baby lima beans
- 1 tablespoon extra-virgin olive oil
- 8 ounces mushrooms (any type), chopped
- 1 cup chopped celery stalks and leaves
- 1 medium onion (any type), chopped
- 2 garlic cloves, minced
- 1½ cups uncooked pearled or 10-minute farro ¾ teaspoon smoked paprika
- ¾ teaspoon ground turmeric
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained and liquid reserved
- 1 (14-ounce) can artichokes hearts, drained, quartered, and liquid reserved
- 1 (12-ounce) jar roasted red peppers, drained, sliced, and liquid reserved
- 1 (2.25-ounces) can sliced black olives, drained and liquid reserved
- 1 bay leaf
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley or cilantro, leaves and stems
- 1 lemon, cut into wedges
Instructions
- 1Place the frozen baby lima beans in a small bowl to thaw while you're prepping the remaining ingredients.
- 2Warm the olive oil in a large skillet over medium heat. Stir in the chopped mushrooms, celery, and onion, cooking for about 5 minutes until the mushrooms begin to soften. Cooking the mushrooms first helps release their moisture so they brown properly.
- 3Stir in the minced garlic and cook for 1 minute. Add the farro, smoked paprika, and ground turmeric, toasting the grains and spices for another minute to deepen their flavor.
- 4Stir in the tomato paste and cook for 1 minute until the mixture becomes highly aromatic.
- 5Drain the diced tomatoes, artichoke hearts, roasted red peppers, and black olives, collecting all their liquids in a large measuring cup. Pour 2 cups of this reserved liquid into the skillet and drop in the bay leaf.
- 6Bring the skillet to a simmer, then lower the heat to medium-low. Let the mixture cook undisturbed for about 15 minutes until almost all the liquid absorbs into the farro.
- 7Remove the pan from the heat. Scatter the thawed lima beans, drained tomatoes, quartered artichokes, sliced red peppers, black olives, kosher salt, and black pepper evenly over the cooked farro.
- 8Fold the vegetables gently into the top layer of the grains with just a few stirs. Allow the dish to rest for 10 minutes so the flavors meld, then discard the bay leaf.
- 9Garnish with chopped fresh parsley or cilantro. Serve directly from the skillet alongside fresh lemon wedges.
Nutrition
331kcal
Calories
14g
Protein
5g
Fat
13g
Fiber
449mg
Sodium
Notes
- Variations: Customize this dish with whatever vegetables you have on hand. Frozen peas, corn, or edamame work beautifully.
- Fresh additions: Try stirring in chopped carrots, hot peppers, broccoli florets, or fresh spinach.
- Pantry swaps: Canned chickpeas, corn, or diced potatoes make excellent additions if you're short on fresh produce.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat gently on the stove with a splash of water.