Farro with Beef Mushroom Asparagus and Spinach

• Meat

  • 1 lb Oranic grass fed ground beef

• Produce

  • 1 bundle Asparagus
  • 8 oz Mushrooms, wild
  • 1 Shallot

• Canned Goods

  • 3 cups Chicken stock, low sodium

• Condiments

  • 16 oz Marinara

• Pasta & Grains

  • 1 cup Farro

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt
  • 1/4 cup Nutritional yeast
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Coconut oil or olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on ahealthylifeforme.com

Description

Directions

• Preheat oven to 450 degrees.
• Line a small rimmed baking sheet place mushrooms on one end and asparagus on the other and sprinkle evenly with 1 tablespoon melted coconut oil, red pepper flakes, and kosher salt, black pepper. Set aside.
• Place a large heavy skillet {I used cast iron} over medium heat add 1 tablespoon of coconut oil when melted and shallot, cook stirring 3-4 minutes until tender.
• Add rinsed Farro and stir to coat and starts to toast 1-2 minutes.
• Add white wine cook for 3-5 minutes, until wine starts to reduce.
• Add stock and bring to a rapid boil, then reduce to a high simmer, just a bubble or two along edges of the pan. Stirring occasionally for about 15 minutes. 
• Meanwhile place mushroom and asparagus in oven and roast for 20-22 minutes. Cooking until tender but not soft and mushy. 
• Toss ground beef into the farro mix, breaking up and allowing beef to brown, this should take 5-7 minutes. Once ground beef is browned pour in marinara, stir to combine. 
• Toss roasted mushrooms and asparagus in the farro stirring to combine.
• Sprinkle Nutritional yeast over Farro and serve.