Sauté onion: Heat 1 tablespoon olive oil in a large skillet on medium low heat. Add the onions, stirring occasionally. Sauté for about 5 minutes until the onions begin to soften.
Add mushrooms to the skillet, stir to combine with onions. Cook for about 5 minutes until the mushrooms begin to “sweat” (give off liquid). Stir in the red wine, and cook for a few more minutes until it is mostly absorbed.
Cook the farro: Start the farro after adding the mushrooms to the skillet. Bring the water to a boil, then add the farro grain. Simmer covered on medium low heat until the water has been absorbed, about 20 to 25 minutes. When the farro is done, stir in 1 tbsp of the olive oil.
Stir ground beef into the skillet. After the beef has cooked for a few minutes, add the garlic, followed by the tomatoes, thyme and oregano. Simmer on medium low for about 10 minutes. After 10 minutes, the beef should be cooked through. Cover the beef / mushroom mixture and keep warm on very low heat after the beef has cooked through.
Finish the dish: Scoop the cooked farro into the skillet with the mushroom beef mixture, and stir to combine. Add the cheese, stirring to combine. Sprinkle a bit of parsley over the dish for presentation. Plate the farro and enjoy! Serve with a green salad or vegetable such as steamed green beans.
The cooking time is based on pearled farro. If you use whole farro, which is even more nutritious, it will take longer to cook. Follow cooking time on the package.
You could reconstitute dried mushrooms to use in place of fresh mushrooms in this recipe.
Keywords: farro, mushrooms and farro, beef and mushrooms, ground beef recipes.