HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGorgeous Greens Farro Bowl
Gorgeous Greens Farro Bowl

Gorgeous Greens Farro Bowl

with Grilled Zucchini and Asparagus

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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:WheatMilkTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



2 unit

Veggie Stock Concentrate

6 ounce


1 unit


2 clove


1 unit

Yellow Onion

1 unit


¼ cup

Parmesan Cheese


1 ounce


(ContainsTree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1966 kJ
Calories470 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate48 g
Sugar11 g
Dietary Fiber11 g
Protein19 g
Cholesterol30 mg
Sodium480 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.