This is a versatile dish–change out veggies or flavoring to go with different meals. I served this version with the mango tofu. And subsequently made a version with more Indian flavors to go with the daal I posted the other day (cinnamon, cardamom, garam masala)
The ingredients
- 1/2 can coconut milk
- 8 oz vegetable stock
- 1 cups farro
- 1 bell pepper
- 1 green onion
- 1/2 portabello mushroom
- 1/2 red onion
- 1/2 green mango, shredded
- 1/2 jalapeno
- shredded basil and cilantro
- sea salt
The method
- Soak Farro for 20-30 mins
- Sautee onion, bell pepper, jalapeno and mushroom
- Add farro and stock and cook for 10 minutes. Stir in coconut milk. Cook for another 10 mins or until done.
- Top with green onions, shredded mango, and basil. Season with sea salt as needed.
A Happy Veggie Foodie 