Farro Bowl with Artichokes, Red Pepper, and Spinach
Italian

Farro Bowl with Artichokes, Red Pepper, and Spinach

A fun and highly nutricious Italian bowl.

By Chef Laura Bonicelli

artichokebasilbell peppermozzarellapesto

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

Instructions

  1. 1

    In a medium-sized saucepan over medium-high heat, toast the farro to dry for 1 to 2 minutes 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 20 minutes, until tender, but still chewy. Drain excess stock and cool.

  2. 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. 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.

Nutrition (per serving)

915

Calories

31g

Protein

55g

Carbs

66g

Fat

13g

Fiber

949mg

Sodium