Cajun dirty rice is traditionally made with chicken livers and giblets, and if I’d had some I would’ve use them. But you could use sausage, bacon, or any other little bits of meat, or just leave it out. You’ll also need some cooked farro, so if you don’t have any leftovers, make that the day before by soaking overnight, then simmering with a bit of salt for about 45 minutes.
Cook a chopped onion in extra virgin olive oil for a few minutes, then add about the same amount of chopped bell pepper and celery. Add any meat if you’re so inclined. Season with a commercial Cajun spice blend, or just add some chili powder, thyme, black pepper, cumin, and cayenne to taste.
Add the farro (I used a couple of cups or so) and a splash of Katz Gravenstein apple cider vinegar. Simmer for another 10 minutes, serve with Crystal.