Gorgeous Greens Farro Bowl

Gorgeous Greens Farro Bowl

with Roasted 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Farro

(ContainsWheat)

2 unit

Vegetable Stock Concentrate

8 ounce

Asparagus

1 unit

Zucchini

2 clove

Garlic

1 unit

Yellow Onion

1 unit

Lemon

¼ cup

Parmesan Cheese

(ContainsMilk)

1 ounce

Walnuts

(ContainsTree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber16 g
Protein25 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
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Baking Sheet
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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Preheat Oven and Cook Farro
Preheat Oven and Cook Farro
1

Adjust rack to middle position and 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 done, add a splash more.

Prep
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; cut one half into wedges.

Roast Veggies
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
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, about 1 minute.

Finish Farro
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 from lemon half, half the lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with walnuts and remaining Parmesan and lemon zest. Serve with lemon wedges on the side.