Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.
Spring Asparagus and Broccolini Farro with Kale Pesto
1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste
Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.
On to the veg. Chop the broccolini and asparagus into bite-sized pieces. Slice the fennel thinly. Chop the garlic. Add all to a large pan with 1 Tbsp. olive oil and sautee 5 minutes, stirring occasionally to avoid burning. Add the 1/2 c. water and continue sauteeing until water cooks out and everything gets nicely browned.
Tip the veggies out into a large bowl. Add the farro, garlic-infused olive oil, kale pesto, lemon juice and red pepper flakes. Taste for seasoning. Salt and pepper to taste.
Serves 2 for dinner + 1 for lunch.