Dirty Vegetarian Farro

Dirty Vegetarian Farro
Dirty Vegetarian Farro

Dirty Rice is a traditional dish found in the South, specifically Louisianna. Traditional Dirty Rice is a blend of white rice, aromatics and spices mixed and cooked with sausage or beef and finely chopped pieces of meat, such as ground chicken liver, gizzards or giblets. The dark or 'dirty' color of the dish comes from browning the meats.

We wanted a dish 'inspired' by this classic favorite that was vegetarian, incorporated Farro and did not loose the deep flavor or texture of the original dish. Instead of ground beef or sausage we used a mixture of cannelli and black beans seasoned with Breakfast Sausage Seasoning. For the chicken livers and gizzards we used rehydrated and chopped Dried Porcini Mushrooms. We kept to tradition by adding Cajun Seasoning, hand blended from paprika, garlic, onion, black pepper, thyme, white pepper, cayenne and sage.

We asked our staff vegetarian to give it a try and his exact words were "Delicious, this is really delicious." It may not be authentic, but we think it is delicious.

 

 Print Recipe

Category: Vegetarian
Cuisine: Cajun and Creole
Ingredients:
  • 2 oz Dried Porcini Mushrooms
  • 1 cup white cannelli beans, cooked, drained and rinsed
  • 1 cup black beans, cooked, drained and rinsed
  • 1 Tablespoon Breakfast Sausage Seasoning
  • 1 cup Farro
  • 2.5 cups water
  • 1 Bay Leaf
  • 2 Tablespoon olive oil
  • 1/2 cup white onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1/2 cup celery, chopped
  • 1 Tablespoon Cajun Seasoning
Instructions:
  1. Rehydrate the Porcini Mushrooms in hot water, drain, finely chop and set aside.
  2. In a medium bowl, combine beans and Breakfast Sausage Seasoning.
  3. With a fork or potato masher, coarsely mash the beans with the seasoning, leaving some of the beans in tact for texture.
  4. In a medium saucepan cook Farro with 2.5 cups water and the Bay Leaf on medium and simmer for 20 to 30 minutes until Farro is al dente - tender but still with a little bite. Remove Bay Leaf, drain and set aside.
  5. In a medium skillet heat olive oil to medium high heat and add onions, bell peppers and celery. Cook about 5 minutes until vegetables begin to soften.
  6. Add the Cajun Seasoning to the vegetable mixture and stir to incorporate.
  7. Add the beans to the seasoned vegetable mixture and use a wood spoon to combine the beans with the vegetables. Try to use the spoon to break up the beans. Do not stir too much or the beans could become too mushy.
  8. Add mushrooms and Farro and mix to combine.
  9. Continue cooking until dish is heated through. Serve hot.
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