2 cured spicy chorizo sausages, thinly sliced
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon smoked paprika
3 cloves garlic, crushed
2 tablespoons tomato paste
¼ cup each brown rice, green lentils and farro, rinsed
2 x 400-gram tins crushed Italian tomatoes
4 cups chicken or vegetable stock
sea salt and ground pepper
crème fraiche and basil
Puffed Amaranth and Parmesan Crisps, see recipe below
2 cups freshly grated parmesan cheese
¼ cup puffed amaranth
grind of black pepper
Heat the oil in a large saucepan and gently cook the chorizo for 5 minutes to release their spicy oil. Add the onion, paprika and garlic, cover and cook for 10 minutes, stirring occasionally.
Add all the remaining ingredients, season generously and simmer for 30 minutes until the grains are just tender. Have the lid partially covering the saucepan.
To serve: Ladle into soup bowls and drizzle with a little crème fraiche and olive oil. Add the basila and serve the crisps alongside, if making. Serves 6.
Puffed Amaranth and Parmesan Crisps
Preheat the oven to 180°C fan bake. Combine the cheese, puffed amaranth and pepper in a bowl.
Place heaped spoonfuls of the mixture spaced well apart on a flat, lined baking tray. Cook for about 5 minutes until golden. Cool on the tray before carefully lifting off. Repeat with remaining mixture. Makes about 10.