Gorgeous Greens Farro Bowl

Name: Gorgeous Greens Farro Bowl with Grilled Asparagus and Zucchini
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 2 clove Garlic; 6 ounce Asparagus; 1 unit Zucchini; ¾ cup Farro; 2 unit Veggie Stock Concentrate; 1 unit Lemon; 1 ounce Walnuts; ¼ cup Parmesan Cheese; 1 tablespoon Olive Oil; 1 tablespoon Butter; unit Salt; unit Pepper

with Grilled Asparagus and Zucchini

Recipe Development TeamPublished on May 30, 2017

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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) by treating it like a risotto and filling it out with bright lemon, crunchy walnuts, and green veggies prepared two ways.

Allergens:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

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

1 unit

Yellow Onion

2 clove

Garlic

6 ounce

Asparagus

1 unit

Zucchini

¾ cup

Farro

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

1 unit

Lemon

1 ounce

Walnuts

(Contains: Tree Nuts)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories520 kcal

Energy (kJ)2176 kJ

Fat27 g

Saturated Fat9 g

Carbohydrate60 g

Sugar8 g

Dietary Fiber11 g

Protein21 g

Cholesterol30 mg

Sodium400 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

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. In a medium pot, combine farro, stock concentrates, and 3½ cups water. Bring to a boil and cook until tender, 30-35 minutes total. TIP: If water evaporates before farro is cooked, add a splash more.

Wash and dry all produce. Preheat oven to 450 degrees. Trim and discard bottom inch of asparagus. Cut off fuzzy tips and set aside. Chop stalks into ½-inch pieces. Thinly slice zucchini into rounds. Mince or grate garlic. Halve, peel, and finely dice onion. Zest, then halve lemon.

On a baking sheet, toss asparagus tips, zucchini, and a large drizzle of olive oil. Season generously with salt and pepper. Roast in oven until nicely browned, 15-20 minutes, tossing halfway through.

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, another minute.

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. Add to pan with onion and garlic, then stir in juice of one lemon half, half the lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt and pepper.

Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with remaining lemon zest, walnuts, and remaining Parmesan.