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 fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
3 tablespoons chopped new parsley

1. heat olive oil in a superior skillet in excess of medium-high heat. add onion, purple bell pepper,
Celery, and garlic. Cook, stirring continuously, for 3 minutes, or until onion is
Translucent. Scrape mix into the slow cooker.
2. Add farro, stock, tomatoes, olives, thyme, and bay leaf to the slow cooker, and stir
Perfectly. Cook on Reduced for 5 to 7 several hours or on large 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 taste with salt and pepper, stir in parsley,
And serve warm.