Farro Pilaf

Farro Pilaf

3 tablespoons olive oil
1 medium onion, chopped
1 pink bell pepper, seeds and ribs taken off, and chopped
1 celery rib, chopped
3 garlic cloves, minced
1 1 / 2 cups farro, rinsed
2 1 / 2 cups Vegetable Stock or procured stock
1 (14.5-ounce) can diced tomatoes, undrained
1 / 2 cup
oil-fixed black olives
1 tablespoon clean thyme or 1 / 2 teaspoon dried
1 bay leaf
Salt and recently flooring black pepper to flavor
3 tablespoons chopped new parsley

1. Warmth olive oil in just a superior skillet in excess of medium-substantial warm. Include onion, purple bell pepper,
celery, and garlic. Cook, stirring continuously, for 3 minutes, or until finally onion is
translucent. Scrape mix into the sluggish cooker.
2. Incorporate farro, stock, tomatoes, olives, thyme, and bay leaf to the gradual cooker, and stir
perfectly. Cook upon Reduced for 5 to 7 several hours or upon Substantial for 2 1 / 2 to 3 several hours, or right up until farro is
plump and delicate and liquid is absorbed.
3. Remove and discard bay leaf. Period to style with salt and pepper, stir within just parsley,
and provide warm.