Simple Farro in Celery Broth
Add this recipe to your library of best celery recipes! The celery leaves, in addition to fresh herbs, add just the right amount of aromatic punch to this meal.
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Servings: 4
Calories: 318kcal
Equipment
Ingredients
- 1 cup farro (rinsed)
- 2 teaspoons avocado oil
- 1 yellow onion (peeled and thinly sliced)
- 4 ribs celery with leaves (trimmed and diced)
- 1 tablespoon plant-based butter (optional)
- 1 pint cherry tomatoes (or use 1 (15-ounce) can diced tomatoes)
- 6 cups vegetable stock
- 1 cup loosely packed chopped fresh mixed herbs (such as basil, chives, or parsley)
- 1 lemon (juiced)
- Salt (pepper, and crushed red pepper to taste)
Instructions
Cook the farro:
- Bring 3 cups of salted water to a boil in a medium pot. Add the farro, reduce heat, and simmer for 25 to 30 minutes until tender. Drain and rinse.
Start the celery broth:
- In a wide pot, heat the avocado oil over medium heat. Add the onion and cook until just beginning to soften about 5 to 7 minutes.
- Add the celery and celery leaves and cook for 5 minutes until fragrant. If using, melt the plant-based butter into the pot until frothy. Season with salt and pepper and add a pinch of crushed red pepper.
- Add the cherry tomatoes and cook for 4 minutes until the skins just barely begin to split open.
Simmer the broth:
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 25 minutes. Taste and season with salt and pepper to taste.
Finish the celery broth:
- Stir in the chopped fresh herbs and lemon juice and cook until bright green, about 2 to 3 minutes. Turn off the heat.
To serve:
- Divide the cooked farro between bowls and ladle the broth on top. Enjoy!
Nutrition
Calories: 318kcal | Carbohydrates: 53g | Protein: 14g | Fat: 8g | Sodium: 148mg | Fiber: 10g | Sugar: 6g | Vitamin C: 43mg
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