Farotto with mushrooms and vegetables

Makes 3-4 servings

2 large carrots, diced

2 celery stalks, diced

1 small or 1/2 large red onion, diced

8 oz mushrooms, diced

1 cup farro

1 cup white wine

3-5 cups simmering chicken stock (or vegetable)

3-5 cloves garlic, minced

1 cup frozen peas, thawed

1/2 cup freshly minced herbs (rosemary, thyme, oregano, parsley, etc.)

1/2 cup Parmiagiano Reggiano, shredded, more for garnish

1 lb meatballs (I use Aidell's Italian)

1/2 t Herbamare seasoning

Salt and pepper to taste

Sauté vegetables, except garlic, in olive oil over med-high heat until lightly browned. Set aside. Sauté farro grains in olive oil over med heat for 5-10 minutes, or until lightly browned, while stirring. Add wine and scrape up and incorporate any brown bits off the pan. Keep stirring until liquid is absorbed. Continue stirring and adding stock as needed. Cook for at least 30 minutes, tasting often for seasoning. Add garlic during last 15 min. Add cooked vegetables, meatballs and peas, to warm through, in the last 5 minutes. Adjust seasoning and stir in cheese and herbs, just before serving. 

Would also make a great vegetarian dish, made with vegetable stock and no meat (or substitute meat with tofu), though there is plenty of protein in the farro and peas.