Easy Hearty Farro

This is a very ancient, as in Roman soldiers, grain. It is filling and wonderful as a cold weather meal. Vegetables added to the farro can vary greatly according to taste and mood. This is a version we had during our rainy February. For the amount of ingredients, the actual instructions are very quick and simple. Easy enough for a week night meal, but sophisticated enough for any food critic you may have in the family. There is big flavor in this dish. Mushrooms add a hearty earthiness to the beef and farro that the Cabernet Franc loves. Farro gives a nutty warmth to the dish. The whole dish has that substantial pot roast feel while holding its elegance with the farro.

8 oz semi-pearled farro
3.5 oz cubed chuck roast: best if from a roast left over, with the pan juices
2 tbsp Extra Virgin Olive Oil
2 celery sticks
4-5 mushrooms sliced
1 medium onion, finely chopped
salt and pepper, to taste
splash of white wine, nothing sweet please
1 cup of your favorite tomato sauce
2 cups beef or vegetable stock, pan juices are great
grated Parmesan cheese

In a saucepan brown chuck roast in the olive oil then add celery, mushroom, onion and salt and pepper, to taste. Cook until vegetables soften, about 10 minutes.

Pour in the wine and cook until it evaporates.

Add in the tomato sauce and 1 cup stock and let it cook for 15 minutes.

In the meantime, rinse and drain the farro, then cook in boiling salted water for 10 minutes. Drain and add the farro to the sauce. Continue cooking for 20 more minutes, stirring and adding some stock as necessary. Think risotto. The farro should have a slight give to the bite, the vegetables soft, and the meat starting to shred apart.

Great reheated. Top with Parmesan and done! Pass a glass of Cabernet Franc and Buon Appetito!