Name: Farro Primavera
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: ½ small celery root, peeled and cut into ½-in [12-mm] dice; 1 Tbsp olive oil; 1 carrot, cut into ½-in [12-mm] dice; 2 cups [480 ml] water; 1 shallot, diced; Red pepper flakes for seasoning (optional); 1 parsnip, peeled and cut into ½-in [12-mm] dice; 1 cup [140 g] grape tomatoes, halved; Kosher salt; ¾ cup [135 g] farro, rinsed; ¼ cup [60 ml] vegetable broth; Freshly ground black pepper; 2 Tbsp unsalted butter; ½ cup [70 g] frozen peas, thawed; ½ cup [120 ml] basil pesto

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 15

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

It couldn’t be simpler to pull this meatless dinner together. To save time, I like to cut up all the veggies and make the pesto while the farro cooks. It uses all the sweet root vegetables that chilly spring insists we polish off before taking up with more tender fare. Carrot, parsnip, celery root, and peas interspersed with nutty grains and coated in a basil-flecked sauce makes this springtime meal filling and delicious.