The Weekly Vegan Meal Plan Cookbook by Kylie Perrotti

Author:Kylie Perrotti
Language: eng
Format: epub
ISBN: 9781510764668
Publisher: Skyhorse
Published: 2022-01-15T00:00:00+00:00

Farro and Burst Tomatoes in Celery Broth

Time to Make: 40 minutes

Serves: 4

WHY THIS RECIPE WORKS

Celery is the star of this delicious brothy farro. Be sure to use up those celery leaves, as they will add the most flavor to your broth. You will need 1 cup total mixed herbs, so use what is in season or use any of the leftover herbs in your crisper such as basil, parsley, chives, or even dill.

SUBSTITUTIONS

Farro: Your favorite rice or grain, such as brown rice, white rice, freekeh, or quinoa (cook time may vary)

Cherry tomatoes: 1 (15-ounce) can diced or whole peeled tomatoes

EQUIPMENT & LEFTOVERS

You’ll need: Medium pot, wide pot, and colander

Leftovers: Store in an airtight container in the fridge for 3 days

INGREDIENTS

Salt, pepper, and crushed red pepper to taste

3 cups water

1 cup farro

2 teaspoons avocado oil

1 yellow onion, peeled and thinly sliced

4 ribs celery, diced, leaves torn

1 tablespoon plant-based butter, optional

1 pint cherry tomatoes

6 cups vegetable stock

1 cup loosely packed fresh mixed herbs, chopped

1 lemon, juiced

METHOD

1. Cook the farro: Bring the water to a boil in a medium pot and add salt. Add the farro, reduce heat, and simmer for 25 to 30 minutes until tender. Drain and rinse.

2. Prepare the celery broth: In a wide pot, heat the avocado oil over medium heat. Add the onion and cook until just beginning to soften, about 5 to 7 minutes. Add the celery with leaves and cook for 5 minutes until fragrant. Melt the plant-based butter into the pot (if using) until frothy. Season with salt and pepper and crushed red pepper. Add the cherry tomatoes and cook for 4 minutes until the skins just barely split open. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 25 minutes. Season with salt and pepper to taste. Stir in the fresh mixed herbs and lemon juice and cook until bright green, about 2 to 3 minutes. Turn off the heat.

3. To serve: Divide the cooked farro between bowls and ladle the broth on top. Enjoy!

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