I bought some farro at Trader Joe’s, and thought about what I wanted to do with it. It has a meaty texture, so I wanted something meaty. This stroganoff mash up seemed just right.
The ground pork I buy is leaner than ground beef that is twice the price, so I did not need to drain fat. If you use beef, you may need to drain fat when you remove the meat from the pot.
Farro stroganoff
2 T oil
1/2 bag chopped onions
1 pkg sliced mushrooms
1/2 t thyme
Salt and pepper
1/2 c dry sherry
1 lb ground pork (or lean beef)
2 T butter
1 pkg (8.8oz) Trader Joe’s 10min Farro
2 c water
8 oz sour cream
Worcestershire sauce
Heat oil in 6qt instant pot. Add onions and cook onions until soft. And mushrooms, salt and pepper and cook until liquid evaporates and veggies brown. Add thyme and sherry, cook until wine evaporates, scraping brown bits up. Remove from pot.
Add pork to pot and cook with salt and pepper. Remove.
Melt butter and cook farro for a few minutes to toast. Add water and stir up any brown bits. Add pork and veggies on top, don’t stir. Place lid on pot, seal, and cook on high pressure 5 min, then npr 5 min. Release remaining pressure and open pot.
Stir up pork, veggies, and farro. Stir in sour cream and Worcestershire sauce to taste (7-10 shakes). Taste and adjust salt and pepper. Serve.
