Grains, Potatoes Grains Beans, SummerLaura Andersenvegetarian, parmesan cheese, garlic, zucchini, basil, corn, pine nuts, white wine, farro, pesto, butter, lemon juice, broccoliniComment

Summer "Farroto"

Grains, Potatoes Grains Beans, SummerLaura Andersenvegetarian, parmesan cheese, garlic, zucchini, basil, corn, pine nuts, white wine, farro, pesto, butter, lemon juice, broccoliniComment
Summer "Farroto"

Time: 30 minutes

Serves: 2

 

Ingredients:

Parmesan cheese, 1 oz grated

Garlic, 1 clove

Zucchini, ½ lb

Basil (fresh), 4 leaves

Corn, ¾ cup

Pine nuts, ½ oz

Cooking oil, ½ tbsp.

White wine, 2 tbsp

Farro, ½ cup

Pesto, 2 tbsp

Butter, ½ tbsp.

Lemon juice, ½ tsp + 1 tsp

Broccolini, 6 oz

 

Directions:

  • For farro, bring a saucepan of water to boil. Give the water a generous sprinkle of salt and add farro. Boil for about 25 minutes and drain.
  • Chop garlic; dice zucchini, thaw corn (if frozen); trim and roughly chop brocconili, chiffonade basil. Store all separately.
  • Heat a skillet over medium heat. Add pine nuts and toast until golden, 2 minutes. Set nuts aside and return pan to heat.
  • Add cooking oil and then zucchini to heated oil with a pinch of salt. Saute for about 3 minutes, until tender. Add garlic and saute for 1 minute more.
  • As zucchini cooks, place broccolini in a microwave-safe bowl and cover with a damp paper towel. Microwave for 4 minutes, or until tender.
  • Pour wine and stock over zucchini and bring to a simmer. Simmer for 1 minute and then add farro and corn until both are heated through.
  • Remove pan from heat and stir in pesto, butter and lemon juice, stirring until butter is melted. Season with salt and pepper.
  • Just before serving, top farroto with parmesan cheese, basil, and pine nuts. Squeeze lemon juice 1 tsp lemon juice over top of broccolini and enjoy on the side.

Modified from cooksmarts.com

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