by Dani Taylor
1 tablespoon olive oil
2/3 cup onion, chopped
1/2 cup green bell pepper, chopped
4 cloves garlic, minced
1 cup uncooked farro
2 teaspoons paprika
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4–1/2 teaspoon cayenne pepper
1 1/3 cups low-sodium vegetable stock
1 -15oz can no-salt-added diced tomatoes, undrained
2 bay leaves
2 vegetarian Italian sausages (such as Field Roast), thinly sliced
1/4 cup green onions, thinly sliced
Heat a large skillet over medium heat. Add oil and swirl to coat pan. Add onion, bell pepper, and garlic; cook 4 minutes, stirring occasionally.
Add farro, paprika, salt, oregano and cayenne pepper; cook 1 minute, stirring constantly.
Add vegetable stock, tomatoes and bay leaves; bring to a boil over high heat.
Reduce heat to medium-low, cover, and simmer until most of liquid is absorbed and farro is chewy-tender, about 15 minutes.
Stir in sausages; cover and cook until thoroughly heated, about 2 minutes more.
Sprinkle with green onions.
Makes 4 servings.
Nutrition per serving: 346 calories, 50g carbohydrates, 9g fat, 19g protein