Gorgeous Greens Farro Bowl
with Roasted Zucchini & Asparagus
- Tree Nuts
- Wheat
- Milk
Farro, a variety of hulled wheat, is praised for its chewy texture and nutty flavor. To make this bowl shine, we pair the tasty ancient grain with roasted asparagus and zucchini, aromatic onion and garlic, lemony dressing, nutty Parmesan cheese, and crunchy walnuts. Get ready to be bowled over!
Ingredients
2 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
1 unit
Onion
1 unit
Zucchini
½ ounce
Walnuts
(Contains: Tree Nuts)
6 ounce
Asparagus
1 unit
Lemon
1 clove
Garlic
¾ cup
Farro
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, combine farro, stock concentrates, and 3½ cups water (6 cups for 4 servings). 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.
• 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.
• Toss asparagus tips and zucchini on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 15-20 minutes.
• 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.
• 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.
• Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with walnuts, remaining Parmesan, and remaining lemon zest. Serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the nutty farro and roasted veggie combo; some found it deliciously complex while others wanted bolder seasoning.
- Ease of prep: Generally easy to make, though a few found the instructions confusing or the timing off for cooking different components.
- Suggestions: Consider adding a protein like chickpeas or egg; toast the walnuts and add extra herbs for more flavor 🌿.
- Portions: Some felt it needed more veggies, especially asparagus, compared to the amount of farro.
- Texture: Customers enjoyed the chewy farro, crunchy walnuts, and roasted veggies, but watch out for overcooking zucchini.
Reviews from our home cooks
Very filling, but in a "I just ate some really good food" way, not the "ugh, I'm so full" way. The asparagus (tips and pieces) turned out perfectly. The veggie stock is a great way to add flavor to the farro!
Totally enjoyed this dish as well. I think that was my first time eating Farro, and it was delicious! The asparagus tips burnt, because our rental's stove I think gets too hot, but the zucchini turned out great.
Thought this was going to be gross, but wow I was wrong. The farro is delicious and the lemon and Parmesan make it bright and almost creamy. So so good!!!
Yum!!! Very filling! Nutritious! I love asparagus so this was right up my alley. The one new item was the farro. This gave it a grounded flavor. I loved it!
This recipe is really delicious, however I think it needs more instructions on cooking the farro. It doesn't say whether to lower the boiling water to low or keep it at a boil or a simmer, and doesn't say whether to leave it uncovered or add a cover. It was unclear whether it gets cooked like rice or like pasta, in other words. Other than that, it's an excellent recipe.
Please come up with more of these types of recipes including the farro. This was amazing and was also a healthy choice for me as a diabetic. I've never had farro before and will definitely want it again!
My first taste of farro. It was a little hard for me to know when it was done cooking. The flavor combos in this dish were awesome!
Amazing. I had never had farro before but I love zucchini. This perfectly combined all of the flavors and was a delicious meal.
Would have liked more asparagus, but I liked applying two different techniques for the tips and the stems. Also the addition of the walnuts at the end brought out the nuttiness of the farro
This was tasty but the ratio of farro to asparagus/zucchini was way off. I have at least 3 more servings of the farro and no more of the other veggies.
