Farro Jambalaya

This one is courtesy of our own Mr. Dan. One-pot and lots of protein!  You can usually find farro in the rice aisle at the store, or possibly with baking supplies. (Bob's Red Mill offers it.)

Ingredients

• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 1 lb. smoked turkey sausage, sliced in half-moons
• 4 garlic cloves, minced
• 2 tsp paprika (sweet or hot)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 cups chicken stock
• 1/2 tsp dried oregano
• 1 1/2 cups uncooked farro
• 1 14.5 oz can fire-roasted diced tomatoes
• 2 bay leaves
• 1 lb uncooked shrimp, bay scallops or other seafood (I use Wegman's frozen seafood medley)
• 2 tbsp fresh parsley, chopped (optional)
• 2 tbsp scallions, chopped (optional)

Directions

1. Heat a splash of olive oil in a large skillet or saute pan over medium-high heat. 
2. Add onion, bell pepper, sausage, and garlic; saute 5 minutes.
3. Add paprika, salt, oregano, black pepper, and cayenne; cook 1 minute, stirring constantly so spices don’t burn. 
4. Stir in chicken stock, farro, tomatoes, and bay leaves and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
5. Uncover the pan and stir in shrimp/seafood. Increase heat to medium and cook, uncovered, until shrimp/seafood are done, about 5 minutes.
6. Let stand 5 minutes before serving. Discard bay leaves. Garnish with parsley and/or scallions, if desired.

Nutrition