FOR THE RISOTTO:
1 yellow onion, diced
1 clove garlic, chopped
1 red bell pepper, diced
2 cups farro (see note)
6 cups no-salt-added vegetable broth
6 ounces shiitake mushrooms, thinly sliced
1 cup thinly sliced butternut squash
1 cup diced zucchini
1 ounce unsulfured dried figs, diced
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1 teaspoon parsley
2 cups kale, sliced
2 tablespoons raw cashew butter
FOR THE RED CABBAGE SALAD:
1/4 head red cabbage, sliced
1 tablespoon fresh lemon juice
1 cup arugula
To make the risotto:
Saute onions, garlic and peppers for 3 minutes without oil. Add farro and toast for 3 more minutes until fragrant. Add vegetable stock, squash and mushrooms and cook for 25 minutes. Add dried figs, oregano, parsley, thyme, kale and cashew butter and cook for one more minute or until sauce gets creamy.
To make the Red Cabbage Salad:
Combine red cabbage with lemon juice and let sit for 5 minutes. Add the arugula.
Serve farro risotto on top of the Red Cabbage Salad.
If desired, garnish with preserved lemon:
Combine 2 quartered lemons, 1/2 cup fresh lemon juice, 2 cups water, 1 clove garlic, 1 bay leaf, 10 coriander seeds, 4 black peppercorns and 1 cinnamon stick in a small pot and bring mixture to a boil. Let simmer for 20 minutes and chill. Remove the lemon pulp, slice the lemon peel and use as a garnish.
Note: Farro is an ancient variety of wheat with a nutty flavor similar to brown rice.
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