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5 from 1 vote

Farro with Beef Mushroom Asparagus and Spinach

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Servings: 6 -6
Author: Amy Stafford


  • 2 tablespoons coconut oil or olive oil
  • 1 bundle of asparagus trimmed
  • 8 ounces wild mushrooms sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 shallot minced
  • 1 cup Farro rinsed
  • 1/4 cup white wine
  • 3 cups low sodium chicken stock
  • 1 pound oranic grass fed ground beef
  • 16 ounces marinara
  • 1/4 cup Nutritional Yeast optional


  • 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.