Swap out the barley and try farro in soups. It doesn’t get mushy and is so delicious and good for you.
- 1 Tbsp. olive oil
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 medium onion, chopped
- 1 lb. lean ground beef
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 cups cooked* farro (learn how to cook farro in the slow cooker, on the stove and in the oven over here)
- 4 cups unsalted beef stock
- 1 (28 oz.) can diced tomatoes
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the carrots, celery and onion. Cook until softened, 4-5 minutes.
- Add the beef, salt and pepper. Cook until browned, 4-5 minutes.
- Add the farro, beef stock, and diced tomatoes. Increase heat to high until it reaches a boil. Reduce to a simmer and cook for 10 minutes.
- Taste and season with more salt and pepper if desired.
*You can use uncooked farro in this recipe. If doing so, increase the amount of broth by two cups. Use 1 cup of farro and add it when you would have added it in the above instructions. Bring it to a boil and then reduce heat to a simmer and cook until farro is tender, 20-30 minutes, depending on the type of farro you’ve got.