Zucchini stuffed with farro, red pepper and feta Recipe - Los Angeles Times

Ingredients

• 1/4 cup farro
• Salt
• Olive oil
• 3 large zucchini (about 3/4 pound each)
• 1 onion, chopped
• 1 red bell pepper, cored, seeded and diced
• 1/4 cup chopped basil, plus more for topping
• 1/4 pound mushrooms, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup white wine
• 1/4 cup pine nuts
• 1/2 cup crumbled feta, plus more for topping
• 1 cup water