Farro Succotash

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Weeknight Dinner

Ingredients:

• 1 cup (240 ml) farro
• 3 ½ cups (830 ml) chicken or vegetable stock, divided
• 2 tablespoons (30 ml) butter
• ½ red onion, sliced thinly
• 1 cup (240 ml) Romanesco florets, cut into bite-size pieces
• ¼ cup (60 ml) white wine
• 1 ounce (28 g) haricots vert, cut into ½ inch (1.25 cm) pieces
• 1 ounce (28 g) snow or snap peas, cut into ½ inch (1.25 cm) pieces
• 1 small bunch asparagus, cut into ½ inch (1.25 cm) pieces
• ½ cup (120 ml) diced zucchini
• 1 teaspoon (5 ml) garlic powder
• 1 tablespoon (15 ml) dried oregano
• Salt and pepper
• ½ cup (120 ml) grated parmesan, divided
• 3 tablespoons (45 ml) chopped parsley
• ½ lemon, juice

Method:

• Rinse the farro in cold running water, drain, then tip into a medium saucepan.
• Add 3 cups (710 ml) of the vegetables stock to the farro, turn the heat to medium-high and bring to a simmer. Cover and allow to simmer for 30 minutes.
• Begin checking the farro at the 30-minute mark. Once the grains are cooked to the level of tenderness you like, drain off any excess liquid and set aside to cool to room temperature.
• Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just softened, 2 minutes.
• Add the Romanesco and cook, stirring often, for 2-3 minutes. Add the white wine as needed to prevent scorching.
• Add the beans, peas, asparagus, and zucchini, stirring to combine, and cook for another 2 minutes, until all the vegetables are beginning to soften, but still retain some crunch. Season with garlic powder, dried oregano, salt and pepper.
• Add the cooked farro, breaking up any clumps with a wooden spoon. Stir to combine, continuing to add splashes of vegetable stock if needed. Stir in ¼ cup (60 ml) of the cheese.
• Remove the pan from the heat. Spoon the succotash into serving dishes.
• Garnish with chopped parsley, lemon juice, and the remaining cheese and serve immediately.