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 the oomph it adds to your meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Walnuts, chopped(ContainsTree Nut/Noix)
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Drain and return to the same pot. Set aside.
While farro cooks, cut zucchini into 1/2-inch thick half-moons. Zest and juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Finley chop chives. Stir together chives, goat cheese and half the lemon zest in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on the walnuts so they don't burn!) Transfer to a plate and set aside.
Add zucchini to the same dry pan, then season with salt and pepper. Cover and cook, flipping slices halfway through cooking, until dark golden-brown, 7-8 min. Transfer to another plate and set aside.
Reduce the heat to medium-low. Add 1/2 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring often, until softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Add cooked farro, peas, zucchini, lemon juice, Parmesan, remaining lemon zest and 1 tbsp butter (dbl for 4 ppl). Stir together, until warmed through, 1-2 min. Season with salt and pepper.
Divide farro mixture between bowls. Sprinkle over walnuts and crumble over chive-goat cheese. Squeeze over a lemon wedge, if desired.