Farro with Green Onion Sauce, Toasted Walnuts and Asparagus
Farro cooked in veggie stock with green onion sauce, toasted walnuts, and asparagus—organic and delicious from Full Belly Farm.
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Ingredients
- 2 cups farro, rinsed
- 5 cups veggie stock or water
- 1 tablespoon olive oil
- one bunch of spring onions, coarsely chopped
- 1/2 teaspoon sea salt
- 1 bunch asparagus, trimmed and cut into 1” pieces
- grated zest of one lemon
- 1 cup toasted walnuts, coarsely chopped
- creme fraiche for garnish (optional)
- freshly grated parmesan, for garnish
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