Farro Bowl with Artichokes, Red Pepper, and Spinach
A fun and highly nutricious Italian bowl.
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.