Cookwith

Name: Summer Farro Bowl with Farmers Market Vegetables & Goat Cheese
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 1/2 cups farro, rinsed; 3 cups vegetable broth; 2 tbsp olive oil; 1 medium red onion, diced; 2 cloves garlic, minced; 1 large yellow squash, diced; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 1 cup fresh corn kernels (from 2 ears); 1 red bell pepper, diced; 1 cup sugar snap peas, sliced on the bias; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 cup crumbled goat cheese; 1/2 cup fresh basil leaves, torn; 1/4 cup chopped fresh parsley; Zest and juice of 1 lemon; 1/4 cup toasted pine nuts

Summer Farro Bowl with Farmers Market Vegetables & Goat Cheese

ChilledPotato4920

This vibrant Summer Farro Bowl is a celebration of San Francisco’s farmers market bounty. Farro’s nutty chewiness serves as the perfect base for a medley of peak-season vegetables—sweet corn, juicy cherry tomatoes, crisp snap peas, and tender squash—all kissed by a hint of lemon and fresh herbs. Creamy goat cheese and toasted pine nuts add richness and crunch, making every bite a festival of flavors and textures. This dish is as colorful as it is nourishing, perfect for sharing at a summer gathering or enjoying as a make-ahead meal that tastes just as good at room temperature.

Ingredients

Instructions

Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes or until farro is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
While farro cooks, heat olive oil in a large skillet over medium heat. Add diced red onion and sauté until translucent, about 3 minutes.
Add garlic, yellow squash, zucchini, and bell pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
Stir in cherry tomatoes, corn kernels, and snap peas. Season with sea salt and black pepper. Cook for another 2-3 minutes until vegetables are crisp-tender and vibrant.
Turn off the heat. Add cooked farro to the skillet and toss to combine.
Stir in lemon zest, lemon juice, basil, and parsley. Taste and adjust seasoning.
Transfer to a large serving platter or bowl. Sprinkle with crumbled goat cheese and toasted pine nuts.
Serve warm or at room temperature. Garnish with extra herbs if desired.