Gorgeous Greens Farro Bowls With Roasted Zucchini & Asparagus

This recipe is perfect for anyone who loves a hearty and nutritious meal that's bursting with flavor. The Gorgeous Greens Farro Bowls With Roasted Zucchini & Asparagus are a feast for the senses, with a medley of savory, salty flavors and a variety of textures. The farro adds a nutty, slightly sweet element, while the roasted zucchini and asparagus provide a delightful crunch. The dish is elevated by the addition of garlic, yellow onion, and a squeeze of lemon, which add depth and brightness. Topped with a sprinkle of Parmesan cheese and a handful of crunchy walnuts, this dish is sure to satisfy any appetite. Whether you're a vegetarian looking for a protein-packed meal or simply someone who appreciates a well-rounded, flavorful bowl, this recipe is sure to impress.

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1. Rinse the farro and soak it in water for at least 4 hours or overnight. Drain and set aside.

2. Preheat the oven to 425°F (220°C).

3. Cut the asparagus into 1-inch (2.5 cm) pieces and place them on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat.

4. Cut the zucchini into 1/2-inch (1 cm) slices and place them on a separate baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat.

5. Place both baking sheets in the oven and roast for 20-25 minutes, or until the vegetables are tender and lightly browned.

6. While the vegetables are roasting, peel the garlic cloves and place them on a small baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 10-15 minutes, or until the garlic is soft and lightly browned.

7. Remove the garlic from the oven and let it cool for a few minutes. Squeeze the garlic cloves out of their skins and set aside.

8. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the yellow onion and cook for 5-7 minutes, or until softened and translucent.

9. Add the vegetable stock concentrate and 4 cups (1 L) of water to the saucepan. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes.

10. Add the cooked farro to the saucepan and cook for an additional 5-7 minutes, or until the farro is heated through.

11. While the farro is cooking, chop the ro

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