HelloFresh
topBanner
Gorgeous Greens Farro Bowl

Gorgeous Greens Farro Bowl

with Roasted Zucchini & Asparagus

Read more

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:VeggieCalorie Smart
Allergens:WheatMilkTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Farro

(ContainsWheat)

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

(ContainsMilk)

½ 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)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
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Baking Sheet
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

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.

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.

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.