Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Weeknight Dinner [1]
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.