Sage-Sweet Pepper Ragu Farroto

My twist on risotto made with farro= farrotto. I’ll be making a lot of these farrotto bowls. I prefer farro to rice due to its firm texture, its larger grain, its ability to satiate quickly and nutritiously, and its versatility in absorbing flavors. This ragu is chunky and hearty, and goes great with the farro. It’s smokey and rich, with tomatoes and sweet peppers stewed in a generous portion of red wine and olive oil, blended with fresh sage.

Farro is an ancient wheat grain that is making a comeback, and with good reason. Named Farro, after ‘Pharaoh’, because it was popular in Egypt before spreading to the Roman Empire.  It is high in protein, fiber, antioxidants, B vitamins, zinc, magnesium, and iron. Farro’s has many different types of carbohydrates, among which a specific compound called cyanogenic glucosides. These have been shown to strengthen the immune system, reduce inflammation, help regulate blood sugar levels, and lower cholesterol. Add this grain into your diet for sweet and savory dishes. It has a chewy bite and a little bit goes a long way.

Top this with my Vegan Parmigiano.

Sage-Sweet Pepper Ragu Farroto

Sage-Sweet Pepper-Tomato-WIne Ragu

Yields: 4 servings

  • Farrotto
  • 4 cups cooked farro
  • 2 cups chopped kale
  • 1 cup chopped cherry tomatoes
  • 2 tbsp olive oil
  • salt and pepper to taste
  • Ragu
  • 8-10 chopped Roma tomatoes, or another tomato variety of similar size to Roma
  • 12-14 chopped sweet peppers of different colors
  • 1 28oz can tomato puree, I used San Marzano
  • 3-4 cloves grated garlic
  • 2 tbsp maple syrup
  • 1/2 cup olive oil
  • 1/2 cup red wine
  • 1/2 cup leftover pasta water or water if needed for thinning
  • 2 handfuls of fresh chopped sage
  • 1-2 tbsp salt and pepper
  • 2 tsp cayenne or chili flakes
  • Toppings
  • fresh chopped sage
  • vegan parmigiano (in pasta and staples category)

Prepare the farro and keep to the side; 2 cups farro in 4 cups water will make 4 cups farro.

In a nonstick skillet, start frying the garlic and sweet peppers with a few tablespoons of olive oil on medium heat. Add half of the fresh chopped sage. Make sure everything starts to get golden brown and soften up, stir it often. When it does, add the chopped tomatoes, tomato puree, maple syrup, red wine, and the rest of the ingredients.

Stew this mixture for a long time on low to medium heat, at least an hour. If it's bubbling too much, lower the heat. Stir it often and do not let it stick or burn. Make sure it's covered with a lid. If it gets too thick, add a little water. Leftover pasta water is the best if you have it (start saving it if you don't and see my post about saving your pasta water).

You could puree the sauce after it's stewed, but keeping it chunky is great with the farro.

Toss the kale, cherry tomatoes, and the 2 tbsp olive oil with the farro, then scoop into bowls. Spoon a generous portion of the ragu atop and sprinkle with some vegan Parmigiano and fresh chopped sage.

  • Total time: 1.5 hours
Sweet Pepper Tomato WIne Ragu Farroto
Sweet Pepper Tomato WIne Ragu Farroto
Sweet Pepper Tomato WIne Ragu Farroto 2

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