Asparagus and Zucchini Farro Bowls with Lemon Walnuts

Farro, an ancient grain with a nutty flavor and chewy texture, has become a favorite for its versatility and high fiber content. In this recipe, we prepare it risotto-style, slowly cooking it in vegetable broth until creamy and tender.

Paired with bright lemon, crunchy walnuts and green vegetables prepared two ways-roasted and stirred in-this bowl is a celebration of fresh flavors and satisfying textures. Perfect for a wholesome weeknight dinner.

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Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. In a medium pot, combine farro, stock concentrates and 3½ cups water (6 cups for 4 servings). Bring to a boil, then cook until farro is tender, 25-30 minutes. If water evaporates before farro is done, add a splash more.
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 zucchini and slice into thin rounds. Mince or grate garlic. Halve, peel and finely dice onion. Zest and halve lemon; cut one half into wedges.
3. On a baking sheet, toss asparagus tips, zucchini and a drizzle of olive oil. Season with salt and pepper. Roast until browned and tender, 15-20 minutes, tossing halfway through.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until soft and translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. About 5 minutes before farro is done, stir chopped asparagus stalks into the pot (grains should be just shy of al dente). Drain once everything is tender, then add to the pan with onion and garlic. Stir in half the lemon zest, juice from lemon half, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Divide farro mixture between bowls. Top with roasted zucchini and asparagus tips. Sprinkle with walnuts, remaining Parmesan and lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with spelt, barley or brown rice. Adjust cooking time according to package instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water.

Is this recipe vegan?

It can be made vegan by omitting the Parmesan and butter or using vegan alternatives. The flavor will still be delicious.