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Week of 4/27/15

Zucchini & Asparagus Farro 'Risotto'
with toasted pine nuts and creme fraiche

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Zucchini & Asparagus Farro 'Risotto'
Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this farro 'risotto' - our no-stir version of risotto using farro.
Dependency
Cumin-Coriander Carrot and Farro Salad
Proteins
Beans, white/cannellini
Cuisines
American
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137

Ingredients

Metric
Servings:
4
Zucchini & Asparagus Farro 'Risotto':
  • Farro, pearled and uncooked (for 2 meals) - 2 cups
  • Green garlic (sub 1 clove garlic for each green garlic stalk) - 2 stalks
  • Onions - 1 , diced
  • Zucchini - 2 , diced
  • Asparagus - 1 lb , sliced
  • Cannellini beans (14 oz / 397 g can) - 1 can , drained and rinsed
  • Pine nuts - 1/3 cup
  • Cooking oil - 1 Tbsp
  • Butter - 1 Tbsp
  • Basil, dried - 1 1/2 tsp
  • Creme fraiche (sub sour cream) - 1/4 cup
  • Lemon juice - 2 tsp

Prep

  1. Farro - This makes enough for Thursday’s dinner. 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. Reserve half for Thursday. (Can be done up to 5 days ahead)
  2. Green garlic or garlic - If using green / spring / new garlic, chop it as you would with green onions. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
  3. Onions / Zucchini / Asparagus - Prep as directed. (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.

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Make

  1. Heat a saute pan medium-high heat. Add pine nuts and toast until golden brown, 3 to 5 minutes. Remove from pan and set aside.
  2. Return pan to medium-high heat and add cooking oil and butter. Once heated / melted, add green garlic / garlic, onions, and basil to heated fat with a sprinkle of salt. Saute for ~3 minutes, until softened and fragrant.
  3. Next add in zucchini and asparagus and saute for 4 to 7 minutes, until veggies are mostly done to your liking.
  4. Fold in beans and cooked farro (remember to reserve half the farro for Thursday) and cook for another 2 to 3 minutes. Finish with creme fraiche, lemon juice, and pine nuts. Taste and then add salt and pepper as needed. Enjoy!
  5. If you want to get a head start on your slow cooker soup for tomorrow, you can.

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