Grain bowls are so popular for good reason. They're the perfect solution for a fast weeknight meal.
This vegetarian spring grain bowl has all the elements: pleasantly chewy farro, tender-crisp spring asparagus and fennel, and a big punch of flavor from lemon and Parmesan. Serve warm on a cool night or make it ahead and dish it up cold the next day. Look for precooked, ready-to-heat farro near other shelf-stable prepared grains. To make your own farro: Cook 1 cup dry farro in a pot of boiling water until just tender; drain well. For a little extra protein, top this dish with shredded rotisserie chicken.
How to Make It
Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until browned and liquid has evaporated, about 6 minutes. Add garlic, and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a plate.
Reduce heat to medium; add remaining 1 1/2 teaspoons oil to skillet. Add sliced fennel bulb and asparagus; cook, stirring occasionally, until just tender, about 6 minutes. Transfer to plate.
Prepare farro according to package directions; place in a large bowl. Stir in butter, lemon zest, and lemon juice until butter is melted; divide among 4 serving bowls. Top evenly with mushroom mixture, fennel, asparagus, salt, scallions, and almonds. Sprinkle each bowl evenly with Parmesan cheese and fennel fronds.