Grain bowls are so popular for good reason. They're the perfect solution for a fast weeknight meal.
This vegetarian spring grain bowl has all the elements: pleasantly chewy farro, tender-crisp spring asparagus and fennel, and a big punch of flavor from lemon and Parmesan. Serve warm on a cool night or make it ahead and dish it up cold the next day. Look for precooked, ready-to-heat farro near other shelf-stable prepared grains. To make your own farro: Cook 1 cup dry farro in a pot of boiling water until just tender; drain well. For a little extra protein, top this dish with shredded rotisserie chicken.
1 tablespoon extra-virgin olive oil, divided
6 ounces shiitake mushrooms, stemmed and sliced (about 3 cups)
1 teaspoon minced fresh garlic
1 large fennel bulb, thinly sliced (about 3 cups), or 2 sweet onions, thinly sliced
8 ounces fresh asparagus, trimmed and cut into 2-in. pieces (about 1 1/2 cups)
2 (8 1/2-oz.) pkg. precooked microwavable farro (such as Simply Balanced; about 4 cups)
Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until browned and liquid has evaporated, about 6 minutes. Add garlic, and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a plate.
Reduce heat to medium; add remaining 1 1/2 teaspoons oil to skillet. Add sliced fennel bulb and asparagus; cook, stirring occasionally, until just tender, about 6 minutes. Transfer to plate.
Prepare farro according to package directions; place in a large bowl. Stir in butter, lemon zest, and lemon juice until butter is melted; divide among 4 serving bowls. Top evenly with mushroom mixture, fennel, asparagus, salt, scallions, and almonds. Sprinkle each bowl evenly with Parmesan cheese and fennel fronds.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.