Ingredients

The following ingredients have 5 Servings
  • 2 tbsp extra virgin olive oil, divided
  • 1 onion, chopped
  • 8 ozs mushrooms, sliced
  • 1/4 cup dry red wine
  • 1/2 lb ground beef
  • 14 1/2 oz can diced tomatoes
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • 1 cup pearled farro grain (see notes)
  • 2 cups water
  • 1/4 cup grated Pecorino Romano cheese or parm
  • 1 tbsp chopped parsley (optional)

Instruction

  • Heat 1 tablespoon olive oil in a large skillet on medium low heat. Add the onions, stirring occasionally. Sauté for about 5 minutes until the onions begin to soften.
  • to the skillet, stir to combine with onions. Cook for about 5 minutes until the mushrooms begin to “sweat” (give off liquid). Stir in the red wine, and cook for a few more minutes until it is mostly absorbed.
  • Start the farro after adding the mushrooms to the skillet. Rinse the farro in cold water. Bring the 2 cups water to a boil, then add the rinsed farro grain. Simmer covered on medium low heat until the water has been absorbed, about 20 to 25 minutes. When the farro is done, stir in 1 tbsp of the olive oil.
  • into the skillet. After the beef has cooked for a few minutes, add the garlic, followed by the tomatoes, thyme and oregano. Simmer on medium low for about 10 minutes. After 10 minutes, the beef should be cooked through. Cover the beef / mushroom mixture and keep warm on very low heat after the beef has cooked through.
  • Scoop the cooked farro into the skillet with the mushroom beef mixture, and stir to combine. Add the cheese, stirring to combine. Sprinkle a bit of parsley over the dish for presentation. Plate the farro and enjoy! Serve with a green salad or vegetable such as steamed green beans.