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!
Slow Cooker Beef and Farro
- 12 ounces beef cubes like shank, brisket, etc.
- 6 tablespoons extra virgin olive oil divided
- 1 onion medium, minced
- 1 cup farro dry
- 4 cups vegetable broth organic, low sodium preferred
- 1 potato big, cubed
- 1 carrot big, 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 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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