New York Times

Broccoli and Farro Stew With Capers and Parsley

This farro and broccoli stew is as hearty, cozy and full of green vegetables as you might expect, but you may be surprised to taste how effervescent it is. Bowls are piquant with white wine and a mix of garlic, capers and parsley, plus chile that’s used two ways: fried with farro to build the ground floor of the stew, and more to finish for bite. The broccoli is caramelized and sweet — so much more than plain boiled broccoli — and the farro adds bouncy chew. This stew is so lively, you don’t need cheese (but it wouldn’t hurt). Enjoy as a vegan main dish, perhaps with crusty bread for dunking, or as a side dish to roasted sausage or chicken or steamed clams or fish.