Gorgeous Greens Farro Bowl
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Gorgeous Greens Farro Bowl

Gorgeous Greens Farro Bowl

with Roasted Zucchini & Asparagus

Farro is having 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.

Tags:
Veggie
Calorie Smart
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
Prep Time
DifficultyEasy

Ingredients

serving amount

¾ cup

Farro

(Contains Wheat)

2 unit

Veggie Stock Concentrate

8 ounce

Asparagus

1 unit

Zucchini

1 clove

Garlic

1 unit

Yellow Onion

1 unit

Lemon

¼ cup

Parmesan Cheese

(Contains Milk)

½ ounce

Walnuts

(Contains Tree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2050 kJ
Calories490 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate61 g
Sugar13 g
Dietary Fiber11 g
Protein18 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
Baking Sheet
Large Pan
Strainer

Instructions

Cook Farro
1

Adjust rack to middle position and preheat oven to 450 degrees. Combine farro, stock concentrates, and 3½ cups water (6 cups for 4 servings) in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes total. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Prep
2

Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus. Cut off tips and set aside; chop stalks into ½-inch pieces. Trim and thinly slice zucchini into rounds. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Zest and halve lemon; cut one half into wedges.

Roast Veggies
3

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

Cook Onion and Garlic
4

While veggies roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until softened and translucent, 3-4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.

Finish Farro
5

When farro has 5 minutes left (grains should be just shy of al dente), stir chopped asparagus stalks into pot. Once everything is tender, drain farro and asparagus, then add to pan with onion and garlic. Stir in half the lemon zest, juice from lemon half, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

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.

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