Curried Almond Butter Farro Casserole
- 1 cup uncooked farro (also known as spelt, can substitute kamut)
- 5 tbsp almond butter
- 1/4 cup soy milk (or any non-dairy milk)
- 1 tbsp fresh basil, chopped very fine
- 1 tsp curry powder (add more or less according to your personal heat preference)
- 8 oz broccoli, chopped into 1-inch pieces (about 1/2 large head)
- 1 15-oz can whole tomatoes in juice
- 1 15-oz can chickpeas
- 1/2 large onion, chopped (about 1/2 cup)
- 4 oz mushrooms, sliced
- 1 smallish yellow squash or zucchini, sliced
Combine the farro and 3 cups of water in a medium-large saucepan. Bring to a boil and simmer for about an hour, tasting for tenderness after 45 minutes. Drain any remaining water and set the cooked farro aside.
Preheat oven to 400°F.
In a medium bowl, whisk together almond butter, soy milk, basil, and curry powder until no lumps remain.
Toss all other ingredients including farro in a LARGE bowl, breaking up the tomatoes with the spoon, then pour on the almond butter sauce and stir well to coat.
Transfer farro mixture to an 8″x 8″ baking dish, cover with foil, and bake for 40 minutes. Remove the foil and bake another 15 to 20 minutes or until sauce has thickened.
Adapted from The Urban Vegan by Dynise Balcavage.
Local Ingredients: Basil from my garden, broccoli from Driftless Organics, Red Torpedo onions from Stenrud Greenhouse, baby bella mushrooms from Palm’s Mushroom Cellar, yellow summer squash from the Dane County Farmers Market.