chelsea'srecipes

1 package farro (about 2 cups)

6 slices bacon, cut into matchsticks

1 medium yellow onion, diced

2-3 cups mixed mushrooms, sliced

3 garlic cloves, minced

1 15 oz can diced tomatoes

1 can cannellini beans, drained

1 handful fresh parsley, chopped

What you do: 

1. Place your farro in a heavy-bottomed saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil. Turn down heat, cover and simmer for twenty minutes. You may need to check on the farro and add a little more water from time to time.

2. Meanwhile, add your bacon matchsticks to a frying pan and fry until fat has rendered out slightly (that’s what you’re going to cook the vegetables in; if you prefer not to use bacon, just heat some olive oil in the pan).

3. Add onions, mushrooms and garlic to bacon and cook until tender.

4. Add tomatoes and beans to pan; cook until heated through, adding salt and pepper to taste.

5. When farro is done, drain out any remaining water (there shouldn’t be much, if any at all) and toss in the chopped parsley (and maybe a splash of lemon juice).

6. Serve by scooping the stew over top of the farro and adding a little extra sprig of parsley to the top as garnish.