Gorgeous Greens Farro Bowl

Name: Gorgeous Greens Farro Bowl with Grilled Zucchini and Asparagus
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Farro; 2 unit Veggie Stock Concentrate; 6 ounce Asparagus; 1 unit Zucchini; 2 clove Garlic; 1 unit Yellow Onion; 1 unit Lemon; ¼ cup Parmesan Cheese; 1 ounce Walnuts; 1 tablespoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Grilled Zucchini and Asparagus

Recipe Development TeamPublished on September 29, 2017

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Farro has had something of a moment lately, becoming a favorite grain of chefs and home cooks alike for its nutty flavor, addictively chewy texture, and high fiber content. Here, we’re nodding to its place in Italian cuisine (it has a history there that goes back to Roman times), preparing it risotto-style. To fill it out, we’re adding in bright lemon, crunchy walnuts, and green veggies prepared two ways.

Allergens:

Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Farro

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

6 ounce

Asparagus

1 unit

Zucchini

2 clove

Garlic

1 unit

Yellow Onion

1 unit

Lemon

¼ cup

Parmesan Cheese

(Contains: Milk)

1 ounce

Walnuts

(Contains: Tree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2134 kJ

Calories510 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate59 g

Sugar8 g

Dietary Fiber11 g

Protein20 g

Cholesterol30 mg

Sodium580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Zester

•Large Pan

•Strainer

Instructions

Preheat oven to 450 degrees. Combine farro, stock concentrates, and 3½ cups water in a medium pot. Bring to a boil and cook until farro is tender, 30-35 minutes total. TIP: If water evaporates before farro is cooked, add a splash more.

Wash and dry all produce. Trim and discard bottom woody ends of asparagus. Cut off fuzzy tips and set aside. Chop stalks into ½-inch pieces. Slice zucchini into thin rounds. Mince or grate garlic. Halve, peel, and finely dice onion. Zest, then halve lemon.

Toss asparagus tips, zucchini, and a large drizzle of olive oil on a baking sheet. Season generously with salt and pepper. Roast in oven until nicely browned, 15-20 minutes, tossing halfway through.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing frequently, until soft and translucent, 3-4 minutes. Add garlic and cook, tossing, until fragrant, another minute.

Stir asparagus stalk pieces into pot with farro about 5 minutes before farro is done (grains should be just shy of al dente). Drain once both are tender, then add to pan with onion and garlic. Stir in juice of one lemon half, half the lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt and pepper.

Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with remaining lemon zest, walnuts, and remaining Parmesan. Cut any remaining lemon into wedges and serve on the side.