Vegetable Farro Paella

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

1. 1Place the frozen baby lima beans in a small bowl and leave them on the counter to thaw while preparing the other ingredients.
2. 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.
3. 3Mix in the minced garlic and cook for 1 minute. Stir in the farro, smoked paprika, and ground turmeric, toasting the grains and spices for another minute.
4. 4Blend in the tomato paste and continue cooking for 1 minute until the mixture becomes highly aromatic.
5. 5Drain the canned 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.
6. 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.
7. 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.
8. 8Fold the vegetables gently into the top layer of the grains with just a few stirs. Allow the dish to rest for 10 minutes before discarding the bay leaf.
9. 9Garnish the pan with chopped fresh parsley or cilantro. Serve the meal directly from the skillet alongside fresh lemon wedges.

Nutrition

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