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Photo of Slow Cooker Vegetable and Farro Stew by WW

Slow Cooker Vegetable and Farro Stew

4
Points® value
Total Time
4 hr 30 min
Prep
30 min
Cook
4 hr
Serves
6
Difficulty
Easy
Feel free to mix up the vegetables here, using any kind of winter squash and mix of mushrooms you like.

Ingredients

Fresh parsley

½ cup(s), flat leaf variety, chopped

Table salt

½ tsp(s), or to taste, divided

Black pepper

¼ pinch(es), or to taste, divided

Olive oil

2 tbsp(s)

Fennel seed

2 tsp(s)

Fennel

½ pound(s), medium bulb, chopped

Onion

1 medium, yellow, chopped

Cremini mushrooms

10 oz, cut into bite-sized pieces

Canned tomatoes

28 oz, whole san marzano variety, crushed

Fat free reduced sodium vegetable broth

4 cup(s)

Uncooked farro

¾ cup(s), or spelt, rinsed

Dry lentils

¾ cup(s), black, green or brown variety, rinsed

Parmesan cheese

1 oz, shaved

Garlic

6 clove(s), large, chopped, divided

Butternut squash

2 pound(s), peeled, seeded, cut into 1/2 inch pieces

Instructions

  1. Combine 1/3 of garlic and parsley in a small bowl; season with a pinch each salt and pepper and set aside.
  2. If you have a slow cooker insert that you can saute in on the stovetop, use it to heat oil over medium-high heat. Add fennel seed and remaining garlic; cook, stirring, until fragrant and fennel and garlic begin to smell toasty, about 2 minutes. Add fennel bulb, onion and mushrooms and season with 1/4 tsp salt and 1/8 tsp pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. (Alternatively, if your slow cooker does not have a saute option, you can saute vegetables in a large skillet and transfer to slow cooker at this stage).
  3. Add squash, tomatoes, broth, farro and lentils to slow cooker; season with 1/4 tsp salt and 1/8 tsp pepper, or to taste. Cover slow cooker and set heat to high; cook until farro, lentils and squash are completely cooked through, 4 hours. Uncover, stir and season to taste if necessary. Serve topped with garlic-parsley mixture and Parmesan.
  4. Serving size: 2 1/2 c

Notes

This can be made stovetop as well; just make sure to use a large, heavy bottomed pot. Cook as instructed (replacing slow cooker with a dutch oven or soup pot) and reduce cook time to 1 ½ hours.

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