Print This Recipe
Italian Farro Pilaf with Ground Beef, Fennel and Peas
Posted by Peggy on January 16, 2010
Recipe: Italian Farro Pilaf with Ground Beef, Fennel and Peas
8 ounces farro
1 tablespoon extra virgin olive oil
1/2 small onion, diced (1/2 cup)
1 carrot, peeled and diced (1/2 cup)
1/2 large bulb fennel, cored and diced (1 cup), plus fennel fronds for garnish
1 teaspoon minced garlic
1/3 pound very lean ground beef
1/2 cup white wine
3 tablespoons tomato paste
1-2 cups chicken stock
1 cup frozen peas
Bring 5 cups of salted water to a low boil. Cook farro in boiling water until just tender, about 15 minutes. Drain.
While farro is cooking, heat oil in a large sauté pan over medium-low heat. Sauté
Sauté onion, carrot and fennel 5 minutes, or until just limp. Stir in garlic then beef, breaking up with a fork. Brown slightly, raise heat and add wine and tomato paste, cooking until wine is almost evaporated.
Reduce heat to medium and add farro and chicken stock to pan. Cook an additional 10-15 minutes or until farro is tender, yet toothsome, adding additional stock if necessary to cook to your palate's level of doneness. Stir in frozen peas, they will quickly cook within a minute.
Season to taste with kosher salt and freshly ground pepper. Garnish with fennel fronds and Parmesan and serve.
Copyright © Peggy Lampman's dinnerFeed.