OVEN-COOKED VEGETABLE CASSEROLE WITH FARRO AND MUSHROOMS

Now when Spring is finally arriving, I just have to see to that I live to enjoy it which is why (well not really but it makes me feel more important) we (me, Joanna and Michelle) has started The Heart Of the Matter event to promote heart healthy eating. This month it is Michelle who is holding the reins and the theme is Stews and Casseroles. I have made a vegetable casserole that I cooked in the oven, the amount of work is really minimal and the result is maximal, not to speak about the potentials, of what you can put into it; I just took what I happened to have at hand but next time I will add stock instead of water and maybe some lean meat too.

OVEN-COOKED VEGETABLE CASSEROLE WITH FARRO AND MUSHROOMS

Celeriac
Carrots
Shallots
Potatoes
Dried mushrooms
Farro or emmer
Water or stock
Spices or herbs, I used some chili pepper and cumin
Salt

- Cut the vegetables into chunks but leave the shallots as they are. Put them into a pan, I used a terracotta, or clay, casserole, add salt, a little olive oil, mushrooms, farro and spices before pouring water and stock over it all, it should cover it and a little more.
- Put the lid on the pan and then put it in the oven as you turn it on (200°C/390°F) and just leave it there. To tell the truth i did forget about it and want to do some work but after about 1 hour I took off the lid, stirred and just let it go on in the oven until the water had been absorbed or evaporated. I do think that you can shorten the time by not forgetting it like I did.
- Take it out and serve. It’s even better the day after.
Extra-virgin olive oil

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