Ingredients
2 tablespoons vegetable oil
450g baby bella mushrooms, sliced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
180g pearled farro
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
5 g salt, or to taste
2 g freshly ground black pepper, to taste
240 ml dry white wine
1.2 L low-sodium vegetable broth
75g frozen peas
Directions
Step 1
In a large pot over medium heat, warm the vegetable oil. Add the mushrooms, onion, carrot, celery, and garlic. Cook while stirring occasionally until the vegetables have softened and the moisture has evaporated, about 7 to 10 minutes.
Step 2
Add the farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in the white wine and cook until most of the wine has evaporated, about 3 to 5 minutes. Pour in the vegetable broth and bring to a boil. Cover, reduce the heat to low, and cook until the farro is softened, about 20 to 25 minutes.
Step 3
Stir in the frozen peas and cook until heated through, about 1 to 2 minutes. Adjust the seasoning with salt and pepper to taste. Remove the stew from the heat and discard the bay leaf before serving.