Lemon Zucchini Farro Bowl
This bowl is a perfect summer dinner - it's quick, easy and comforting, with the perfect balance of simple ingredients to make a bowl of flavor that really shines. Chickpeas and farro are the base of this bowl, with melty zucchini, caramelized lemon, chilies, mint and basil to round eveything out. Finish the bowl with parmesan for a simple, affordable and filling summer dinner.
Equipment
- 1 large pot
- 1 mesh sieve
- 1 sauté pan
- 1 Rubber Spatula
- 1 rasp-style grater optional, for cheese grating
Ingredients
- 1 cup farro
- Diamond Crystal kosher salt
- 1 large lemon
- 3 small zucchini or summer squash or 2 large ones
- 2 garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes plus more to taste
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1 14 ounce can of chickpeas drained and rinsed
- 2 ounces parmesan optional, for topping
- Freshly ground black pepper
Instructions
- Rinse the farro under cool water. Bring a large pot of water to boil and generously salt it. Add the farro, reduce to a low simmer. Cover and simmer for 20-25 minutes, or accourding to package instructions.
- Halve the lemon lengthwise and slice it into half-moon pieces, removing seeds as you go.
- Slice the squash into medallions, as this as possible.
- Slice the garlic cloves.
- Add the oil to a sauté pan over medium heat and let it heat up for 1-2 minutes.
- Add in the lemon and cook, stirring often, for about a minute. Add in the squash and give everything a big stir to coat in the oil. Season with a few large pinches of salt and stir again.
- Cook the lemon and the squash, stirring occasionally, for 15-17 minutes. It's long, I know, but that's what softenes the lemon, mellows the rind, and gets everything to a mild and delicious flavor. Add the garlic, red pepper flakes and salt to taste halfway through this cooking time.
- Tear the herbs into the zucchini during the last minute of cooking. Mix to combine.
- Remoe the pan from the heat. Drain the cooked farro and add it to the pan. Add in the chickpeas and give everything a few big mixes. The farro should be nice and glossy.
- Portion the farro into four bowls, top each with a pile of freshly grated pamresan and a few cracks of black pepper. Serve warm.