Spring Vegetable Farro Bowl
Yield 4
Spring Vegetable Farro Bowl
Delicious early spring vegetables pair perfectly with the chewy texture and nutty flavor of farro.
Ingredients
- 1 package (8.8 ounces) quick-cooking farro
- 2 Tablespoons olive oil
- 1 leek, diced
- 2 cloves garlic, minced
- ⅔ cup fresh peas, shelled
- ½ cup parsley, chopped
- 1 lemon, zested and juiced
- Salt and pepper
- ¼ cup grated parmesan cheese
- 1 radish, sliced
Instructions
- Bring a medium pot of salted water to a boil. Add the farro and boil for 9 minutes, then add the peas and continue boiling for 2 more minutes.
- Drain and return the farro and peas to the pot.
- Add 1 Tablespoon of the oil to the farro mixture and stir to combine. Set aside.
- Cut off the root and top dark green section of the leek. Slice in half lengthwise and then into dice. Place the diced leek in a colander and wash under cool running water until cleaned of dirt or grit then drain and dry.
- Mince the garlic and chop the parsley.
- Zest and juice the lemon.
- Slice the radish.
- Heat remaining olive oil in a skillet on medium heat. Add the leeks and saute for a few minutes or until the leeks start to take on a bit of color.
- Add the garlic and cook for 1 minute.
- Add the leek, and garlic mixture to the farro mixture and stir to combine.
- Add the parsley, lemon juice and zest and mix well.
- Grate the cheese over the farro mixture then garnish with radish slices.
- Season with salt and pepper and a drizzle of olive oil.
Notes
Variations to Try
- Use sweet onions instead of leeks
- Add some diced cooked chicken for added protein.
Something to Chew On
- Farro is an ancient grain and is a great source of fiber, iron, protein and magnesium
- Leeks, scallions, spring onions - are they different?
- What kinds of fruits do we zest?
Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.