Vegan Farro Jambalaya

Ingredients

• 1 tablespoon olive oil
• 2/3 cup (76g) onion, chopped
• 1/2 cup (57g) green bell pepper, chopped
• 4 cloves garlic, minced
• 1 cup (180g) uncooked farro
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper
• 1 1/3 cups (315ml) low-sodium vegetable stock
• 1 (14.5 ounce/411 gram) can no-salt-added diced tomatoes, undrained
• 2 bay leaves
• 2 vegetarian Italian sausages (92g each; such as Field Roast), thinly sliced
• 1/4 cup (28g) green onions, thinly sliced

Directions

1. Heat a large skillet over medium heat. Add oil and swirl to coat pan. Add onion, bell pepper and garlic; cook 4 minutes, stirring occasionally. Add farro, paprika, salt, oregano and cayenne pepper; cook 1 minute, stirring constantly.
2. Add vegetable stock, tomatoes and bay leaves; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until most of liquid is absorbed and farro is chewy-tender, about 15 minutes. Stir in sausages; cover and cook until thoroughly heated, about 2 minutes more. Sprinkle with green onions.