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Zucchini and Asparagus Farro Bowl

Zucchini and Asparagus Farro Bowl

with Parmesan and Lemon

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Fun fact about farro: the grain has roots from ancient times when it was used by the early Egyptians. Today, it’s a popular Italian staple that has attracted the attention of chefs around the world for its dense, chewy texture and nutty flavor. We made it into a risotto-style dish with Parmesan, veggies, a kick of citrus flavor, and a sprinkle of walnuts.

Tags:Veggie
Allergens:WheatTree NutsMilk

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

1 unit

Yellow Onion

2 clove

Garlic

6 ounce

Asparagus

1 unit

Zucchini

¾ cup

Farro

(ContainsWheat)

2 unit

Veggie Stock Concentrate

1 unit

Lemon

1 ounce

Walnuts

(ContainsTree Nuts)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2196.6 kJ
Calories525 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber10 g
Protein20 g
Cholesterol30 mg
Sodium575 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
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

In a medium pot, combine the farro, stock concentrates, and 4 cups water. Bring to a boil and cook 30-35 minutes, until tender.

2

Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. (HINT: If you have a grill, you can use it to cook the veggies!) Trim and discard the bottom inch of the asparagus. Next, cut the asparagus in half widthwise, then chop the bottom halves into 1/2-inch pieces. Slice the zucchini into rounds. Mince or grate the garlic. Halve, peel, and finely dice the onion. Zest and halve the lemon.

3

Toss the asparagus tops and zucchini on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Place under the broiler for 6-10 minutes, turning once, until slightly charred. Roughly chop half the zucchini.

4

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, for 3-4 minutes, until softened and translucent. Add the garlic and cook, tossing, another minute, until fragrant. Add the 1/2-inch asparagus pieces to the pot with the farro during the last 5 minutes of cooking. Drain.

5

Finish the dish: Add the drained farro and asparagus to the pan with the onion and garlic. Stir in the chopped zucchini, the juice of half a lemon, half the Parmesan cheese, and 1 Tablespoon butter. Season with salt and pepper.

6

Plate: Divide the farro between bowls. Top with the zucchini rounds and asparagus tops. Sprinkle with lemon zest, pine nuts, and the remaining Parmesan cheese. Enjoy!