Ingredients
- 1/2 Cup Farro
- 2 Cups Vegetable stock Divided
- 1 Tbsp. Olive Oil Plus more for drizzling
- 1 Cup Chopped Red Onion
- 1-1/2 Cups Sliced Zucchini
- 1-1/2 Cups Sliced Yellow Squash
- 2 Cloves Garlic Finely chopped
- 1 Can Garbanzo Beans Drained, rinsed and dried
- 1/3 Cup Sliced Kalamata Olives More or less as you like
- 1/2 Cup Chopped Roasted Red Peppers
- 1/2 Cup Chopped Artichoke Hearts
- 1 Tsp. Italian Herb Blend I like McCormick Grinder
- 1 Tsp. Chopped Fresh Rosemary
- 1 Tbsp. Lemon Juice
- 2 Oz. Feta Cheese Crumbled
Servings:
Instructions
- Rinse farro and drain. In a medium pan, combine the farro with 1-1/2 cups stock and bring to a boil. Reduce the heat and cook until the liquid is absorbed and the farro is as tender as you like. This will take 20 – 30 minutes. While the farro cooks, prepare the vegetables.
- Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onions and cook for 2 minutes. Add the squashes and the garlic and cook another 2-3 minutes until everything begins to soften and become fragrant.
- Add the garbanzos and continue to cook until the beans are beginning to brown. This should take around 5-7 minutes. Make sure you stir often so that they brown evenly.
- Add a little of the reserved stock to keep things moving. Add the olives, peppers, and artichokes to the skillet, tossing to combine. Continue to cook for another 4-5 minutes, adding more stock if necessary.
- Add the lemon juice, herb blend, and rosemary to the skillet and toss one more time and heat another coupe of minutes.
- Divide the farro between 2 bowls creating a little well in the middle. Top each bowl with half of the vegetable mixture. Sprinkle 1 ounce of the feta on each bowl and serve.
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