Stay-at-home is interesting, isn’t it? Loads of time on your hands. Limited resources because everything is sold out at the market.

Last week, the store was out of Arborio rice. Normally, that puts more than a crimp in my plans for risotto. Hmmm.

It turns out that faro is a more than capable substitute for Arborio rice – when push comes to shove.

Since tradition was already being thrown to the wind, I decided “What the heck!?” Risotto is my favorite starch and French is my favorite flavor profile. Ta-da! French-inspired faro-based “risotto”!

Let’s Get Cooking

The Prep

Measure out 1 cup of faro.

Warm 4 cups vegetable stock to a simmer.

Mince equal portions thyme, tarragon, chives and shallots. Depending on your palette, 1 teaspoon of each is a good start. You will also want an equal amount of salt and pepper,

Dice 1/2 cup each of carrot, celery and onion.

Measure out 2 tablespoons Dijon mustard.

The Assembly

Warm a pan on medium heat.

Sauté the diced carrot, celery and onion in 2 tablespoons olive oil.

Uncooked whole spelt in a bowl with a wooden spoon on the table

After five minutes, add the faro and stir gently for an additional 5 minutes.

One half cup at a time, add the vegetable stock to the grain. Wait until the moisture is absorbed by the faro before adding the next next round of stock.

Stir regularly.

After two cups of stock, add the herbs and spices.

Add the remaining stock – again, a half cup full at a time – stirring regularly.

The Payoff

This is a perfect vegan dinner!

Some white-fleshed fish or grilled chicken would be an ideal addition for those not completely plant-based in their diet.

You are a culinary genius!