An ancient grain that has fed populations for thousands of years, the tritium dicoccum, or farro, as we commonly know it, is a healthy grain that has climbed from the tables of the poor in the ancient Roman times to the kitchens of upscale restaurants in present times. It has a chewy texture after cooking, and it goes well a variety of dishes. Pull out your slow cooker and feed family and friends! Picky-eating kids will love this, too. We’ve tested it on two picky-eaters who asked for seconds!
Yields: 4 servings | Serving Size: 1-1/2 cups | Calories: 531 | Total Fat: 25 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 11 mg | Sodium: 225 mg | Carbohydrates: 57 g | Dietary Fiber: 5 g | Sugars: 21 g | Protein: 20 g | SmartPoints(Freestyle): 18
- 12 ounces beef cubes (like shank, brisket, etc.)
- 6 tablespoons extra virgin olive oil, divided
- 1 medium onion, minced
- 1 cup dry farro
- 4 cups organic vegetable broth, low sodium preferred
- 1 big potato, cubed
- 1 big carrot, cubed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- Over medium heat, in a medium saucepan with 3 tablespoons of extra virgin olive oil, sautè the onions for 1 minute.
- Add the beef and cook for 3 minutes or until they color. Sprinkle 1/4 teaspoon of the salt and half of the pepper.
- Transfer the all the contents of the saucepan to the slow cooker.
- Add the farro, carrots, potatoes, vegetable broth, the remaining salt and pepper.
- Set on high for 3 hours.
- Before serving, drizzle with the remaining extra virgin olive oil.
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