Roasted Vegetables with Farro
Farro is a staple grain in Italian cooking - it is said that it sustained the Roman legions as they ...
4 cups vegetable stock
2 Tbs dried, unseasoned vegetable soup mix
Salt and Pepper
1 tsp fresh parsley, finely chopped
1 cup cream of rice cereal
1/4 tsp salt
1 egg, beaten
1/4 cup milk substitute added 1 Tbs at a time
Combine chicken stock, dried vegetables and salt and pepper. Heat until boiling. Turn down heat and simmer.
While soup is heating, mix dry ingredients for the dumplings. Add egg and milk 1 tablespoon at a time and mix with dry ingredients. The consistency of the batter should be that of course meal. If it is too soft, you added too much milk substitute.
Using a teaspoon, drop batter into the simmering soup. Let the dumplings cook for about 15 minutes at a steady simmer.
Add parsley just before serving.
This recipe comes courtesy of 'The Food Allergy Cookbook: 101 Recipes for Living and Entertaining with Allergies', published by Wiley. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx