Green Farro Bowl with Asparagus, Zucchini and Walnuts

Farro is an ancient grain with a wonderfully chewy texture and nutty flavor, packed with fiber. In this dish, we cook it risotto-style until tender, then toss with bright lemon, crunchy walnuts and a duo of green vegetables prepared two ways: roasted and stirred in.

This bowl is a celebration of spring produce, with asparagus and zucchini taking center stage. The roasted tips add a caramelized touch, while the chopped stalks blend into the farro for extra green goodness. A sprinkle of Parmesan and walnuts finishes it all off.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine farro, stock concentrates and 3½ cups water. Bring to a boil and cook until tender, 30-35 minutes. If water evaporates before farro is done, add a splash more.
2. Wash and dry all produce. Preheat oven to 450°F. Trim and discard bottom inch of asparagus. Cut off the fuzzy tips and set aside. Chop the stalks into ½-inch pieces. Thinly slice zucchini into rounds. Mince or grate garlic. Halve, peel and finely dice onion. Zest the lemon, then halve it.
3. On a baking sheet, toss asparagus tips, zucchini and a large drizzle of olive oil. Season generously with salt and pepper. Roast until nicely browned, 15-20 minutes, tossing halfway through.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook until soft and translucent, 3-4 minutes, tossing frequently. Add garlic and cook until fragrant, about 1 minute.
5. Stir asparagus stalk pieces into the pot with farro about 5 minutes before farro is done (grains should be just shy of al dente). Drain asparagus and farro once both are tender. Add to pan with onion and garlic, then stir in juice of half the lemon, half the lemon zest, half the Parmesan and 1 tablespoon butter. Season with salt and pepper.
6. Divide farro mixture between bowls. Top with roasted zucchini and asparagus. Sprinkle with remaining lemon zest, walnuts and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or brown rice, but cooking times may vary.

Is this recipe vegan?

It can be made vegan by omitting the Parmesan and butter or using vegan alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.