Ingredients[]
Chunky tomato sauce[]
Directions[]
- In medium saucepan, bring stock to a boil.
- Reduce heat to low.
- In large saucepan, heat oil and 1 tablespoon butter over medium-high heat.
- Add both mushrooms and cook, stirring often, until soft, about 5 minutes.
- Using slotted spoon, transfer mushroom mixture to bowl and set aside.
- Add remaining tablespoon of butter and onion and cook, stirring often, until soft, about 5 minutes.
- Add farro to pan and stir to coat with oil.
- Add wine and cook, stirring until liquid is absorbed, about 1 minute.
- Add 1 cup hot stock to pan and stir in mushrooms.
- Cook, stirring occasionally, adding more hot stock as it is absorbed, until farro is tender but still firm, about 20 minutes.
Chunky tomato sauce[]
- Meanwhile, make tomato sauce.
- In small saucepan, heat oil over medium-high heat.
- Add onion, garlic and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes.
- Add tomatoes, sugar, salt and pepper.
- Cook, stirring occasionally, until thickened slightly, 15 to 20 minutes.
- To serve, stir grated cheese, if using, into farro and season with salt and pepper.
- Spoon into serving bowls and sprinkle with chopped parsley if desired.
- Top each serving with tomato sauce.