As seen in our December 2012 dinner show as a stuffed bell pepper. A great vegetarian dish alone, it is often a stuffing for bell pepper and/or squash.


  • 1/2 cup raw farro

  • 1/2 cup uncooked barley
  • 4-6 cups water
  • 2 teaspons flavors for Spain
  • 1/4 cup wild rice
  • 1 1/2 cups basmati rice, cooked*
  • 1 Tablespoon EVOO
  • 1/2 cup fresh fennel bulb, minced
  • 1/4 cup fresh carrot, minced
  • 1/4 cup fresh onion, minced
  • 1/2 cup currents
  • 1/2 cup red wine
  • 1 cup feta
  • 1 cup Harvarti cheese
  • 1-3 tablespoons EVOO, as needed for flavor and mouth feel
  • 3 tablspoons parsley, chopped



Toast farro in dry pot. Add barley, wild rice, 6 cups water, and flavors of spain seasoning. Blend and bring to simmer and hold until almost all the water has been absorbed.  Remove and cool in refrigerator in shallow pan.

*Meantime cook basmati rice. Place 1 1/2 cups water, 1/2 teaspoon salt in pot with tight lid. Add 1/2 cup raw basmati rice. Bring to boil; reduce to simmer; cover and cook 12 minutes without lifting lid. Remove from heat and rest 10-12 more minutes before opening lid.

While that is cooking, add wine to currents and soak to soften them. In skillet, add EVOO to coat bottom of pan, add fennel, carrot, and onion. Cook until translucent.  Remove from heat. Add the cooked farro, barly, wild rice mixture. Fold in the drained currents and cheeses. Place into buttered casserole dish or stuff into cleaned halved red or yellow bell peppers or halved squash in a casserole dish. Cover. Bake in 350°F for 25 minutes for just rice blend, or 25-35 for stuffed bell peppers.

Serve with wilted kale and curried roasted pear with pecan crusted goat cheese disk.

Chef’s note: You can use a prepared blend of wild rice and other grains that are found in the market. Just follow recipe on the bag, then reserve 3-4 cups for the recipe above.


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