Farro Jambalaya with Crispy Maitake Mushrooms

Farro Jambalaya

with Crispy Maitake Mushrooms

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

At the heart of many cuisines is a set of aromatics—fragrant vegetables that form the base of a dish’s flavor profile. In French cooking, it’s mirepoix (carrot, onion and celery). Similarly, in the Creole tradition of the Southern U.S., it’s bell pepper, onion and celery, collectively referred to as the “holy trinity.” We’re sticking with tradition here and using these aromatics, along with okra (which acts as a natural thickener), to create a hearty, authentic vegetable jambalaya.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    595 Cals (est.)
fresh
ingredients
Farro Jambalaya with Crispy Maitake Mushrooms
Title
  • ¾ cup Pearled Farro
  • 1 15-Ounce Can Diced Tomatoes
  • 1 Can Red Kidney Beans
  • 3 oz Maitake Mushrooms
  • 3 oz Okra
  • 2 oz Multicolored Heirloom Carrots
  • 2 Scallions
  • 1 Green Bell Pepper
  • 1 stalk Celery
  • 1 Yellow Onion
  • 1 Tbsp Blue Apron Cajun Spice Blend (Smoked Paprika, Ground Mustard, Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Powder)
  • 1 Mini Bottle Tabasco Hot Sauce
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into large pieces. Cut off and discard the okra stems; cut the okra into ½-inch rounds. Slice the carrots into ½-inch rounds. Cut off and discard the root ends of the scallions; thinly slice the the scallions on an angle, separating the white bottoms and green tops. Remove and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Medium dice the celery. Peel and medium dice the onion. Rinse and drain the beans.

Cook the aromatics:
2 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, white bottoms of the scallions, bell pepper, celery, onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened.

Add the farro, tomatoes & beans:
3 Add the farro, tomatoes & beans:

Add the farro to the pot of aromatics; cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the diced tomatoes, beans and 4 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 16 to 18 minutes, or until the farro is tender.

Crisp the mushrooms:
4 Crisp the mushrooms:

While the farro and beans cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Set aside in a warm place.

Finish the jambalaya:
5 Finish the jambalaya:

Add the okra to the pot of farro, beans and vegetables. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the jambalaya between 2 bowls. Top with the crispy mushrooms and green tops of the scallions. Serve with as much of the Tabasco hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into large pieces. Cut off and discard the okra stems; cut the okra into ½-inch rounds. Slice the carrots into ½-inch rounds. Cut off and discard the root ends of the scallions; thinly slice the the scallions on an angle, separating the white bottoms and green tops. Remove and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Medium dice the celery. Peel and medium dice the onion. Rinse and drain the beans.

2 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, white bottoms of the scallions, bell pepper, celery, onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened.

Cook the aromatics:
Add the farro, tomatoes & beans:
3 Add the farro, tomatoes & beans:

Add the farro to the pot of aromatics; cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the diced tomatoes, beans and 4 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 16 to 18 minutes, or until the farro is tender.

4 Crisp the mushrooms:

While the farro and beans cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Set aside in a warm place.

Crisp the mushrooms:
5 Finish the jambalaya:

Add the okra to the pot of farro, beans and vegetables. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the jambalaya between 2 bowls. Top with the crispy mushrooms and green tops of the scallions. Serve with as much of the Tabasco hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Plate your dish:
Browse Steps
1 of 6