Zucchini and Asparagus Farro Bowl
with Parmesan and Lemon
Farro has had something of a moment lately, becoming a favourite grain of chefs and home cooks alike for its nutty flavour, addictively chewy texture, and high-fibre content.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Tree nuts)
Vegetable Broth Concentrate
Parmesan Cheese, shredded
Not included in your delivery
Prep: Wash and dry all produce. Bring a small pot of salted water to a boil. Cut the asparagus into 1-inch pieces. Thinly slice the zucchini into 1/4-inch rounds. Mince or grate the garlic. Zest, then cut the lemon into wedges.
Cook the farro: Add the farro and broth concentrate to the water. Reduce the heat to medium-low. Cover and cook until tender, 18-20 min. (Drain when the farro is done cooking.)
Toasted the walnuts: Meanwhile, heat a large non-stick pan over medium heat. Add the walnuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate.
Char the zucchini: Increase the heat to medium-high heat. Add the zucchini to the dry pan. Cook until golden-brown, 5-6 min per side. Transfer to a plate.
Cook the asparagus: Decrease the heat to medium heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min. Add the asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.
Add the farro, zucchini, butter, lemon zest, squeeze of 2 lemon wedges and half the Parmesan to the asparagus. Season with salt and pepper.
Finish and serve: Divide farro mixture between bowls. Sprinkle with the toasted walnuts and remaining Parmesan. Squeeze over the remaining lemon wedges and enjoy!