- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
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This hearty farro and vegetable stew takes its inspiration from the bright, rustic flavors of Greece—think briny Kalamata olives, fresh lemon, and fragrant oregano and dill. Best of all, it’s a true dump-and-go recipe: Just layer everything into your slow cooker, set it to low or high depending on when you want dinner ready, and let it work its magic. Finish with tender spinach and a sprinkle of fennel fronds. If you get a fennel bulb that’s skimpy on the fronds, use mint or parsley leaves instead.
For more inspiration, check out these tasty ideas:
Ingredients
- 3 cups low-sodium vegetable broth
- 1 cup water
- 1½ cups pearled farro
- 3 medium carrots, peeled and cut into ¼-inch slices
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- 1 12-oz. package frozen artichoke hearts
- 1 medium fennel bulb, trimmed and chopped (save fronds for garnish)
- ¾ cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried dill weed
- ¾ teaspoon sea salt
- 3 cups fresh baby spinach
- ¼ cup thinly sliced pitted Kalamata olives
- Freshly ground black pepper
- Lemon wedges
Instructions
- In a 5- to 6-quart slow cooker layer the first 12 ingredients (through salt), keeping the farro submerged and at the bottom of the slow cooker. Cover and cook on low 3¼ to 3½ hours or on high 1½ to 1¾ hours.
- Stir in spinach. Sprinkle servings with olives, pepper, and fennel fronds. Serve with lemon wedges.
Per serving (2½ cups): 523 calories, 94 g carbohydrates, 21 g protein, 6 g total fat, 0 g saturated fat, 0 g cholesterol, 729 mg sodium, 24 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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