Farro-a-Roni?

[madbaker]

This week's Resolution Recipe: Traditional Farro Recipe.

250 g pearled farro
100 g ground beef
2 Tbsp olive oil
two sticks celery
one small carrot
a medium onion finely chopped
(I added: half a dozen cloves garlic, chopped)
salt and pepper to taste
a splash of white wine
tomato sauce
beef or vegetable stock
grated Parmesan

In a saucepan brown ground beef in the olive oil then add the celery, carrot, and onion. And garlic. Cook until vegetables turn soft (about ten minutes.) Pour wine and cook until it evaporates. Add the tomato sauce and let it cook for 15 minutes., In the meantime, cook the farro in boiling salted water for 10 minutes. Drain the farro, add it to the sauce and continue cooking for 20 minutes, stirring and adding some stock when necessary. When the dish is completely cooked, serve on a platter and sprinkle the cheese on top. Serve hot.

What worked: Honestly it was Spanish Rice with farro. I liked it better than Spanish rice though. It made good leftovers.

What didn't: How much tomato sauce? 1/4 cup? 3 cups? I got it about right to make it a casserole-like moosh but come on.

Will I make it again? Eh, I'll slot it in the rotation in place of Spanish rice. Which I probably haven't made in four years.

Comments

[desperance.livejournal.com]

Does it still count as "in the rotation", if you haven't made it for four years?

[madbaker.livejournal.com]

Which is why I won't miss the Spanish rice.

[aryanhwy.livejournal.com]

Sounds like a good route to a large amount of food with minimal mess that stores and reheats well. Will have to try this.

[madbaker.livejournal.com]

It stayed good and reheated well two days later. I was pleased with it and will make it again.