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RECIPE: 2 recipes from 1, Slow Cooker Provencal Beef Stew with Farro Pilaf, Farro Mushroom Risotto Recipe
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Ingredients
- 3 Tbsp. olive oil
- 4 oz. salt pork, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 ripe tomatoes, peeled, seeded and chopped
- 2 tsp. tomato paste
- 2 garlic cloves, very finely chopped
- 1 cup fruity red wine
- 2/3 cup beef broth
- Bouquet Garni made from 1/2 cup parsley sprigs, 3 bay leaves, 1 1/2 tsp dry thyme leaves, 8 peppercorns
- 1 small onion studded with 3 whole cloves
- Grated zest of 1/2 an orange
- 1 Tbsp. chopped parsley
- Salt and pepper to taste
- 1 bag (1 lb.) of whole wheat berries (also called Farro or Emmer Wheat)
- 3 1/2 cups broth (I mixed beef and chicken evenly, you could do water or vegetable)
- 2 Tbsp. infused olive oil
- 2 Tbsp. butter
- 1 large chicken breasts, 1/2 inch pieces
- 2 cloves garlic, minced or crushed
- 2 Tbsp. olive oil
- 1 Tbsp. white truffle oil (optional)
- 1 oz. dried porcini, rehydrated in 1 1/2 cups hot water
View Full Recipe at The Urban Domestic Diva
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