SO GOOD
Ingredients
4 cups vegetable stock
1 cup uncooked farro, well rinsed
1/4 cup olive oil
1 cup zucchini, 1/4” inch cubes
1/2 cup diced red pepper
1/2 cup diced yellow peppers
1 cup leeks, washed, split lengthwise, sliced
3 garlic cloves, minced
1 cp asparagus, 3/4” dice, quickly blanced in salted water
1/2 cup raw peas
2 Tbsp soy sauce
1/2 cup chopped parsley
zest of 1 lemon
juice of 1/2 lemon
salt and pepper
walnuts
What to do:
Bring 3.5 cups vegetable stock to a boil. Add farro and reduce heat to simmer - cook until farro is tender but still al dente, 1 hour or more. Drain in colander and rinse under cool water and set aside.
Heat olive oil over medium heat. Saute zucchini until golden. Add peppers and saute 4 minutes before adding leeks which cook quickly. When leeks are wilted and translucent, stir in garlic, don’t brown. When all veggies are soft, add blanched asparagus and peas. Add cooked farro and combine with vegetables over low heat.
Stir in soy sauce and 1/2 cup reserved stock or water.
Reduce broth, then finish with parsley, lemon zest and juice.
Season with salt, pepper, and chile flakes, ad walnuts.
Optional: add arugula.