This flavorful ground beef is served with colorful vegetables and a burst of lemon.
What You’ll Need
1 pound ground beef (90% ground beef)
1/2 pound sliced mushrooms
1 medium onion, chopped
1 large carrot, thinly sliced
1 tsp minced garlic
1 can (14 to 14 1/2 ounces) reduced-sodium beef broth
1/2 cup farro
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces fresh sugar snap peas
1/4 cup chopped fresh parsley leaves
1 teaspoon fresh grated lemon peel
What To Do
Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, onion, carrot and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in broth, farro, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 20-25 minutes.
Add peas; continue cooking 3 to 5 minutes or until farro is tender. Stir in parsley and lemon peel.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 309 Calories; 8.3g Total Fat; 3.3g Saturated Fat; 0.5g Polyunsaturated Fat; 3.3g Monounsaturated Fat; 0.2g Trans Fat; 84mg Cholesterol; 573mg Sodium; 676mg Potassium; 26g Total Carbohydrate; 33.2g Protein; 5.3mg Iron; 8.5mg Niacin; 0.5mg Vitamin B6; 108mg Choline; 2.8mcg Vitamin B12; 6.8mg Zinc; 26.5mcg Selenium; 4.6g Fiber.