Farro Casserole with Red Cabbage

This was a dinner that came together pretty quickly with items already in my pantry and refrigerator.  Both the farro and the cabbage have a wonderful texture and with the right ingredients a great taste.


2 cups of Farro cooked according to package directions
8 oz. chopped mushrooms
4 large cloves garlic
1 onion, diced
1 cup diced carrots
3 stalks celery, chopped
1 can dark red kidney beans, drained and rinsed
1 t. salt
1 t. onion salt
2 cups vegetable stock
¼ t. pepper

Red Cabbage ingredients
1 medium head red cabbage, chopped
½ onion sliced
1 can tomato paste
¼ cup red wine vinegar
2/3 cup red wine
¼ t. thyme
½ t. salt
¼ t. pepper


In a large skillet add mushrooms, onion, carrots with 1/3 cup of water.  Cook for several minutes until the veggies are soft.  Next add the garlic, dark red kidney beans, salt, onion salt and pepper and mix well.  Stir in the faro and the vegetable stock, turn to low heat and cook while the cabbage is cooking.

In another skillet, add the cabbage and onion with a small amount of water.  Cook with the lid on the skillet until the cabbage and onion get soft. 

Add the remaining ingredients and cook for an additional 10 minutes.

Serve on a plate a nice helping of the farro casserole next to the red cabbage.