White Bean and Farro Saute
with dill / asparagus / pistachios
Chewy farro makes a hearty base for this veggie-filled saute. Asparagus and fresh dill, two hallmarks of spring, add delicate freshness. We love the way they elevate this otherwise simple meal.
Ingredients
- Farro, uncooked - 1 cup
- Asparagus - 1 bunch , trimmed
- Garlic - 2 cloves , chopped
- Shallots - 1 clove , chopped
- Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)
- Dill, fresh - 1 Tbsp , chopped
- Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Butter - 1 Tbsp
- Lemon juice - 2 tsp
- Cheese, feta (opt) - 2 oz , crumbled
Prep
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Cook farro - (Double if making Thursday's meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
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Asparagus / Garlic / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Pistachios - Shell pistachios if not already shelled. Place a small skillet over medium-low heat and add pistachios. Toast pistachios in the dry skillet until golden brown and fragrant, stirring frequently. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)
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Dill - Prep as directed.
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Beans - Drain and rinse.
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Make
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Place a deep saute pan with butter over medium heat. Add shallots to heated butter with a pinch of salt and saute until tender and translucent, 3 to 4 minutes.
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Toss asparagus with shallots and saute until asparagus is crisp-tender, ~2 minutes.
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Add garlic and continue to saute until garlic is fragrant, ~1 minute more.
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Fold in farro, beans, and another big pinch of salt and cook until everything is heated through, about 2 to 3 minutes more.
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Remove from heat and stir in dill and lemon juice. Season to taste with additional salt and pepper.
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Divide farro saute among serving plates. Sprinkle pistachios and feta crumbles (if using) over top. Enjoy!
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