Our PlansGift CardsHelloFresh for Teams
Gorgeous Greens Farro Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Gorgeous Greens Farro Bowl

Gorgeous Greens Farro Bowl

with Grilled Zucchini and Asparagus

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

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

Total Time40 minutes
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

sideBannerName

Nutrition Values

/ 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.

Utensils

Medium Pot
Zester
Large Pan
Strainer

Instructions

Preheat Oven and Cook Farro
1

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.

Prep
2

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.

Roast Veggies
3

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.

Cook Aromatics
4

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.

Finish Farro
5

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.

Plate and Serve
6

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.

Meal right image

Explore Similar Recipes

Meal left image