Spring Asparagus & Pea Farro Bowl

Spring is finally here! I can’t wait for all the great produce that will be available at the greenmarkets soon so here’s a new recipe to welcome spring 🙂

This warm asparagus & pea farro bowl is loaded with spring veggies and is finished off with a refreshing lemon honey dressing. For those who are not familiar with the whole grain farro, its texture and flavor are what I consider a combination of brown rice and wheatberries- nutty and chewy. It works well as a substitute for grains in many recipes, especially for risotto. Farro is rich in iron, fiber (7 grams per 1/4 cup) and protein (7 grams per 1/4 cup), and only takes 15-20 minutes to cook! For a gluten-free version of this recipe, substitute the farro with quinoa, millet, or brown rice.

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Spring Asparagus & Pea Farro Bowl

Serves 4

Ingredients 

  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 3 cups low sodium vegetable stock
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 6 ounces asparagus, cut into 1-inch pieces
  • 2 cups fresh spinach
  • 1 cup peas, frozen and defrosted
  • salt
  • pepper

For Dressing:

  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • 1/2 teaspoon honey

Directions

1) Rinse and drain farro. Place the farro in a pot and add the vegetable stock. Bring to a boil and reduce heat to medium-low and simmer for 15-20 minutes. It is ready when it’s chewy and not mushy. Let sit for 5 minutes to cool off and drain off any excess water.

2) Combine all the ingredients for the dressing in a small bowl and set aside.

3) While it is cooling down, heat 1 tablespoon of olive oil over medium heat in a skillet and saute garlic until fragrant, about 1 minute. Add mushrooms and coat with garlic, saute for 2 minutes. Then add the asparagus, spinach, and peas and cook until veggies are a vibrant green.

4) Add the farro to the skillet and toss with the veggies. Drizzle the dressing over the mix and season with salt and pepper to taste.

Note: This dish can be served both warm or cold (as a farro salad)

Enjoy!

Happy Spring,

Joanna

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