This is an incredibly hearty and healthy one pot vegan dish that can be eaten hot or room temp. If you aren’t vegan, I love this dish with a fried egg and Parmesan on top!

Ingredients

• .5 cup olive oil and more if needed
• 1 large yellow onion, sliced
• Salt
• 6 oz chopped mushrooms, maitake
• 1 cup chopped carrots
• 2 scallions, sliced
• 1 Tbsp Ancient Halaby, Middle Eastern Chile Blend
• 2 cups cooked farro
• Juice of 1 lemon
• Parsley to garnish
• .33 cup chopped marcona almonds to garnish

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Directions

1. Heat oil in a cast iron over medium heat.
2. Add sliced onions and sauté for 2 minutes before adding a pinch of salt to help release moisture.
3. Continue to cook on medium- low heat, stirring often until caramelized, about 20 minutes.
4. Remove onions to a bowl and add more oil if needed.
5. When the oil is hot add the chopped mushrooms and cook until beginning to brown, 3-5 minutes.
6. Add the carrots and sauté for a minute or 2 followed by scallions and spice blend.
7. Add cooked farro and stir to combine.
8. Add the caramelized onions back to the pan and continue to cook for another 5 minutes until everything is hot and the carrots are tender but still have some texture.
9. Add the lemon juice, parsley and almonds.

Recipe Note

- I like to cook farro like you would pasta. Salted water at a rolling boil until tender and then drain.

Recipe Video