Phenomenal Farro

Since winter seems to be lingering beyond its official time I decided to cook up another hearty dish for this week's Sunday dinner.  This veganized version of a recipe my boss had given me a couple of weeks ago fit the bill perfectly and introduced our family to a new grain, farro.

Farro Risotto with Cauliflower and Spinach
Serves 3 - 4

3 T Earth Balance margarine
4 scallions, white and tender green parts, sliced
1 cup plus 2 T farro
1 quart vegetable broth (I made this with Seitenbacher powder)
salt and pepper


2 T olive oil
3 cups/medium-sized head of cauliflower, cut into 1-inch florets
1 Field Roast Italian-style vegan sausage (optional, but adds a nice flavor boost)
salt and pepper

1 T sherry wine vinegar

sun-dried tomato strips (optional)

1. In a large saucepan, melt the Earth Balance.  Add the scallions and saute for a couple of minutes.
2. Add the farro and some salt and pepper.  Cook for 1 minute.
3. Add the broth in 1/2-cup increments, simmering and stirring frequently until most of the liquid has been absorbed.  Continue until most or all of the broth has been used and the farro is tender, about 20 - 30 minutes (*I used Trader Joe's "10-Minute Farro," which is pre-cooked, so this step may take longer with regular farro).  
4. Fold in the spinach in batches until wilted.
5. While the farro is cooking, heat the olive oil in a medium skillet over medium-high heat.  Add the cauliflower, some salt and pepper and cook until tender and brown in some spots.
6. Add the sausage, if using, and continue to cook until lightly browned.  
7. Fold the cauliflower mixture into the farro-spinach mixture.  Add some sun-dried tomato strips if desired.  
8. Add the sherry wine vinegar and stir well.  Adjust seasoning with salt and pepper.