Italian Farro Bowl

with roasted broccoli, pine nuts, and Parmesan

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Calories Conscious
Vegetarian
A note about serious food allergies

Bring Colosseum-sized flavor to your mealtime with this farro bowl. This grain is as ancient as the Pantheon, and as Italian as Michelangelo's David. We serve it up here with lemon, parsley, and Parmesan, filling out the bowl with roasted broccoli, tomatoes, and onions. Topped with pine nuts, this meal may not be an ancient landmark or a work of art, but if it fills you up right, does it need to be?

In Your Box (serves 2)

  • Info
    ¾ cup Semi-Pearled Farro
  • 1 Broccoli Crown
  • 1 Red Onion
  • 4 oz. Grape Tomatoes
  • ¼ oz. Parsley
  • 1 Lemon
  • Info
    ¾ oz. Pine Nuts
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    555
  • Carbohydrates
    69g
  • Fat
    24g
  • Protein
    20g
  • Sodium
    1202mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Small Pan

Before You Cook

  • Step 1 - Cook the Farro
    1

    Cook the Farro

    Bring a small pot with farro, 1½ cups water, and ½ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 22-26 minutes. Drain any excess water with a wire-mesh strainer (there may not be any excess water). Return farro to pot, cover, and remove from burner. Set aside. While farro cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Cut broccoli into 1" florets. Peel onion and slice into ¼" thick rounds. Separate rounds into rings. Halve grape tomatoes. Stem and mince parsley. Zest lemon, halve, and juice.

  • Step 3 - Roast the Vegetables
    3

    Roast the Vegetables

    Toss broccoli, onion, tomatoes, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer (some overlap is ok) and roast until vegetables are charred, 16-20 minutes. While vegetables roast, toast pine nuts.

  • Step 4 - Toast the Pine Nuts
    4

    Toast the Pine Nuts

    Heat a small pan over medium heat. Add pine nuts to hot, dry pan and stir occasionally until nuts are aromatic and golden brown, 2-4 minutes. Immediately remove toasted nuts from pan to prevent burning.

  • Step 5 - Finish the Farro
    5

    Finish the Farro

    Stir in parsley, 2 tsp. lemon juice, 2 tsp. olive oil, half the Parmesan (reserve remaining for garnish), and ½ tsp. lemon zest to pot with farro. Add salt and pepper to taste.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with pine nuts and remaining Parmesan. Bon appétit!