In a medium saucepan, bring the
vegetable stock to a simmer. Lower the heat to keep warm.
In a medium pot, heat the olive oil over medium-high heat.
Add the onions, peppers, and celery and cook until soft, 4 to
5 minutes. Add the garlic and farro to the pan and cook,
stirring, until the faro is toasted and coated with oil, 3 to
4 minutes. Add the tomatoes, mushrooms, okra, baby carrots,
zucchini, bay leaf, and thyme, and cook, stirring, for 2
minutes. Add 2 cups of the warm stock, salt, black pepper, and
cayenne, and bring to a boil. Reduce the heat to medium-low
and simmer, stirring, until the liquid is absorbed. Continue
adding the stock, 2 cups at a time, as the previous addition
is absorbed, cooking and stirring, until all the stock is used
and the grains are plump and tender.
Remove from the heat and discard the bay leaf. Stir in the
parsley and adjust the seasoning,to taste. Serve
immediately.
