This is a great entree that also happens to be vegetarian and vegan. It's filling and hearty and we use it as the vegetarian option at many of our private events. 

PREP DETAILS

Servings: 4

Total time: 60 minutes

INGREDIENTS

FOR THE FARRO RISOTTO:

• 1 cup pearled faro

• ½ tablespoon extra virgin olive oil

• ½ cup chopped onion

• 1 tablespoon sliced garlic

• ½ tablespoon minced ginger

• 4 cups water

• ½ cup diced carrots

• 1 cup pickled mushrooms

• ½ cup green tofu

• 2 tablespoons grated ginger

• 4 garlic cloves

FOR THE GREEN TOFU:

• 1 bunch chives

• 1 bunch dill

• ½ liter grapeseed oil

• 1 package of soft tofu (16 ounces)

FOR PLATING:

• 4 slices red cabbage, approximately 6 ounces each

• Salt and pepper

• Fennel frawns and frisee for garnis

DIRECTIONS

FOR THE GREEN TOFU:

1. In a food processor blend together the herbs and oil. Strain in a cheese cloth or coffee filter to extract the green oil.

2. Whip together the soft tofu and green oil. This will make more than enough for the recipe. Use the extra to stir into pasta, top roasted vegetables, or slather on sandwiches.

FOR THE FARRO:

1. Place the diced carrots and garlic cloves on a sheet pan and drizzle with olive oil, salt, pepper, and the grated ginger. Roast in the oven until the carrots and garlic are slightly charred and softened.

2. In a medium sauce pan sauté the onion, garlic, and ginger in olive oil until softened. Add in the faro and toast for a few minutes. Cover with the water and cook as directed on the package.

3. Once cooked, mix in the roasted carrots, roasted garlic, pickled mushrooms, and green tofu.

FOR PLATING

1. Season the cabbage steaks with olive oil salt and pepper. Char on both sides using a hot grill pan until softened.

2. Serve the charred cabbage on top of the farro risotto. Garnish with fennel frawns and frisee if desired