Hellofresh gorgeous green farro bowl recipes - Main course

Author: William Hendrickson

Farro has had something of a moment lately, becoming a favorite grain of chefs and home cooks alike for its nutty flavor, addictively chewy texture, and high fiber content. Farro has had something of a moment lately, becoming a favorite grain of chefs and home cooks alike for its nutty flavor, addictively chewy texture, and high fiber content.

Gorgeous Green Farro Bowl with Asparagus and Zucchini
Gorgeous Greens Farro Bowl with Grilled Zucchini and Asparagus
Guacamole Green Goddess Bowl with Farro, Crispy Chickpeas, and Roasted Sweet Potato

Gorgeous Green Farro Bowl with Asparagus and Zucchini

Farro has had something of a moment lately, becoming a favorite grain of chefs and home cooks alike for its nutty flavor, addictively chewy texture, and high fiber content. Here, we’re nodding to its place in Italian cuisine (it has a history there that goes back to Roman times), preparing it risotto style. To fill it out, we’re adding in bright lemon, crunchy walnuts, and green veggies prepared two ways.
Provided by: HelloFresh
Total time: 40 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

Nutrition:

How to cook:

In a medium pot, combine farro, stock concentrates, and 3½ cups water. Bring to a boil and cook until tender, 30-35 minutes total. TIP: If water evaporates before farro is cooked, add a splash more.
Wash and dry all produce. Preheat oven to 450 degrees. 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, then halve lemon.
On a baking sheet, toss asparagus tips, zucchini, and a large drizzle of olive oil. Season generously with salt and pepper. Roast in oven until nicely browned, 15-20 minutes, tossing halfway through.
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, another minute, tossing.
Stir asparagus stalk pieces into 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 a lemon, half the lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt and pepper.
Divide farro mixture between bowls. Top with roasted zucchini and asparagus. Sprinkle with remaining lemon zest, walnuts, and remaining Parmesan

Notes: Asparagus and Zucchini Farro Bowls Recipe, Gorgeous Greens Farro Bowl Recipe | HelloFresh. Farro is having something of a moment lately, becoming a favorite grain of chefs and home cooks alike for its

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bowl with farro crispy chickpeas and roasted sweet potato gorgeous greens farro bowl with grilled zucchini and asparagus green goddess bowl with farro crispy chickpeas and roasted gorgeous green farro bowl with asparagus and zucchini hellofresh gorgeous green farro bowl green farro bowl with asparagus and zucchini greens farro bowl with grilled zucchini and asparagus

How to make Hello Fresh Gorgeous Greens Farro Bowl

Ingredient 2-person | 4-person• Farro ¾ Cup | 1½ Cups• Veggie Stock Concentrates 2 | 4• Asparagus 8 Duration: 7:52

Gorgeous Greens Farro Bowl with Grilled Zucchini and Asparagus

Ingredients:

Nutrition:

How to cook:

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

Notes: Gorgeous Green Farro Bowl Recipe, Gorgeous Green Farro Bowl Recipe | HelloFresh. Easy and healthy grain bowl with farro, zucchini, asparagus, walnuts, and lemon. It's perfect for Whole30 | Try

Guacamole Green Goddess Bowl with Farro, Crispy Chickpeas, and Roasted Sweet Potato

Grain bowl. Power bowl. Buddha bowl. No matter what you call them, they’re definitely here to stay. This one ticks all the boxes—it’s nourishing, quick, and bursting with flavorful veggies. Plus, the base is our fave “it” grain: farro. If you’re unfamiliar, farro is an ancient grain with a nutty flavor, addictively chewy texture, and high fiber content. Here, it’s topped with roasted sweet potatoes, crispy chickpeas, and arugula tossed in a green goddess dressing. But it’s not just any green goddess. Here, guacamole (yep!) is mixed with sour cream, fresh chives, lemon juice, and olive oil. One bite will have you bowled over.
Provided by: HelloFresh
Total time: 40 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

Nutrition:

How to cook:

Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add shallot and cook, stirring, until beginning to soften, 2-3 minutes. Stir in farro, stock concentrate, and 2½ cups water (5 cups for 4). Bring to a boil and cook until farro is tender, 25-30 minutes.
While farro cooks, peel and dice sweet potato into ½-inch pieces. Drain and rinse chickpeas, then pat dry with paper towels. Mince chives. Zest and quarter lemon (quarter both lemons for 4 servings).
Toss sweet potato on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Toss chickpeas on opposite side with a drizzle of olive oil, Fry Seasoning, salt, and pepper. Roast on top rack until crispy, 20-25 minutes. (Use 2 baking sheets for 4 servings; roast sweet potatoes on top rack and chickpeas on middle rack.)
In a small bowl, combine guacamole, sour cream, chives, 1 TBSP olive oil (2 TBSP for 4 servings), 1 TBSP water (2 TBSP for 4), and lemon juice (to taste). Season with salt and pepper. Taste and add more lemon juice if desired. TIP: Add another splash of water if dressing is too thick.
In a large bowl, toss arugula with dressing (to taste). Season with salt and pepper.
Divide farro between shallow bowls. Arrange arugula, sweet potato, and crispy chickpeas on top. Drizzle with any remaining dressing and sprinkle with as much lemon zest as you like.

Notes: Gorgeous Greens Farro Bowl Recipe, Gorgeous Greens Farro Bowl Recipe | HelloFresh ; 1 Unit yellow onion. 1 Unit zucchini ; Canned Goods. 2 Unit veggie stock concentrate ; Pasta & Grains. 3/4 cup