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5 from 1 vote

Farro with Beef Mushroom Asparagus and Spinach

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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


  1. Preheat oven to 450 degrees.
  2. 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.

  3. 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.

  4. Add rinsed Farro and stir to coat and starts to toast 1-2 minutes.
  5. Add white wine cook for 3-5 minutes, until wine starts to reduce.

  6. 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. 

  7. Meanwhile place mushroom and asparagus in oven and roast for 20-22 minutes. Cooking until tender but not soft and mushy. 

  8. 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. 

  9. Toss roasted mushrooms and asparagus in the farro stirring to combine.

  10. Sprinkle Nutritional yeast over Farro and serve.