Gorgeous Greens Farro Bowl

🥘 Ingredients

• asparagus
  10 oz
• black pepper
  to taste
• butter
  1 tbsp
• farro
  1 c
• garlic
  3 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• parmesan cheese
  2 oz
• salt
  to taste
• veggie stock concentrate
  1 unit
• walnuts
  1 oz
• water
  3½ cup
• zucchini
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. In a medium pot , combine farro , veggie stock concentrate , and water . Bring to a boil and cook until farro is tender, ⏱️ 25 minutes total. If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

   farro: 1 c, veggie stock concentrate: 1 unit, water: 3½ cup
2. 

   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 and thinly slice zucchini into rounds. Halve, peel, and finely dice onion . Peel and mince or grate garlic . Zest and halve lemon ; cut one half into wedges.

   asparagus: 10 oz, zucchini: 1 unit, onion: 1 unit, garlic: 3 cloves, lemon: 1 unit
3. 

   3

   Toss asparagus tips and zucchini on a baking sheet with a large drizzle of olive oil . Season generously with salt and black pepper . Roast on middle rack, tossing halfway through, until browned and tender, ⏱️ 15 minutes .

   olive oil: 2 tbsp, salt: to taste, black pepper: to taste
4. 

   4

   While veggies roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until softened and translucent, ⏱️ 3 minutes . Add garlic and cook, stirring, until fragrant, ⏱️ 30 seconds .
5. 

   5

   When farro has 5 minutes left, stir chopped asparagus stalks into pot. Once everything is tender, drain farro and asparagus, then add to pan with onion and garlic. Stir in half the lemon zest, juice from lemon half, half the parmesan cheese (save the rest for serving), and 1 tbsp butter . Season with salt and pepper.

   parmesan cheese: 2 oz, butter: 1 tbsp
6. 

   6

   Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with walnuts , remaining parmesan cheese, and remaining lemon zest. Serve with lemon wedges on the side.

   walnuts: 1 oz