Farro Bowl with Artichokes, Red Pepper, and Spinach
Nutty farro mingles with tender artichokes and vibrant red peppers in this hearty bowl that tastes like sunshine in the Italian countryside. The earthy grains soak up every bit of the herb-infused broth, creating comfort food that happens to be good for you.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 1 cupfarro
- 2 1/2 cupschicken or vegetable stock
- 3 sprigs thyme
- Kosher salt
Pesto
- 4 clovesgarlic -- peeled and chopped
- 3 cupsbasil leaves
- 1/2 cuppine nuts
- 1/4 cuplemon juice
- 1/2 cupgrated Asiago cheese
- 1/2 cupextra-virgin olive oil
- Kosher salt
- 1 12- ouncejar artichokes -- drained and quartered
- 2 red peppers -- chopped
- 1 1/2 cupsfresh baby spinach
- Kosher salt and cracked pepper -- to taste
- 8 ouncesfresh mozzarella balls
- 1/2 cuptoasted walnut halves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a medium-sized saucepan over medium-high heat, toast the farro to dry for 1 to until fragrant. Add the stock, thyme, and a pinch of Kosher salt to the pan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 to , until tender, but still chewy. Drain excess stock and cool.
- 2
In a food processor fitted with a metal blade, process the garlic, basil, and pine nuts until chopped finely. Add in lemon juice and cheese; process until smooth. Gradually pour in the oil while processing. Taste and season with Kosher salt.
- 3
In a medium-sized bowl, combine the farro with the artichokes, red peppers, and spinach. Toss with the pesto; adjust salt and sprinkle with cracked pepper. Top with fresh mozzarella and toasted walnuts.