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Farro and Broccoli Saute

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SERVING SIZE: 6

Ingredients

2 cups Furmano's Fully Cooked Farro, Drained & Rinsed
2 cups Broccoli Florets
1/4 cup Olive Oil
2 tablespoons Fresh Garlic, Minced
2 teaspoons Lemon Zest
1 tablespoon Lemon Juice
1 teaspoon Black Pepper Flakes
2 teaspoons Kosher Salt
1/4 cup Parmigiano-Reggiano, Grated

Preparation

Steam Broccoli in medium sized batches, reserve.
Chop Broccoli into 1/2 inch florets.
In a large saute pan, heat olive oil over medium high heat until oil starts to shimmer. Add Garlic and saute for 1 minute. Add chopped Broccoli, Lemon Zest and Salt. Saute for three to four minutes. Reserve.
In a mixing bowl add Farro and Broccoli mixture, stir to combine. Add Lemon Juice and Pepper and Parmigiano-Reggiano. Serve Warm.

In This Recipe

Fully Cooked Farro - 24 oz.

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Fully Cooked Farro - 96 oz.

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Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

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Farro and Broccoli Saute

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recipe rating:

Serves

6 servings

Ingredients

2 cups Furmano's Fully Cooked Farro, Drained & Rinsed
2 cups Broccoli Florets
1/4 cup Olive Oil
2 tablespoons Fresh Garlic, Minced
2 teaspoons Lemon Zest
1 tablespoon Lemon Juice
1 teaspoon Black Pepper Flakes
2 teaspoons Kosher Salt
1/4 cup Parmigiano-Reggiano, Grated

Preparation

Steam Broccoli in medium sized batches, reserve.
Chop Broccoli into 1/2 inch florets.
In a large saute pan, heat olive oil over medium high heat until oil starts to shimmer. Add Garlic and saute for 1 minute. Add chopped Broccoli, Lemon Zest and Salt. Saute for three to four minutes. Reserve.
In a mixing bowl add Farro and Broccoli mixture, stir to combine. Add Lemon Juice and Pepper and Parmigiano-Reggiano. Serve Warm.

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