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Zucchini and Garlic Scape Farro

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 2
Author: Lisa Le

Ingredients

  • 1 cup farro rinsed and drained
  • 3 cups water
  • 2 tbsp olive oil
  • 1 1/2 cups grated zucchini I used the smaller grater
  • 4 garlic scapes chopped finely
  • 2 tbsp nutritional yeast
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder

Instructions

  • In a small pot, bring water to a rolling boil and add farro. Add a pinch of salt and cover, lowering to a simmer and let cook for 25 minutes. Stir to fluff and taste test, if you like it softer, cook for longer, if you like a bite, remove from heat and let stand.
  • In a pan, cook zucchini in olive oil and let some of the liquid cook off from the zucchini, about 3-4 minutes.
  • Add garlic scapes and stir to cook for another minute or two.
  • Add farro, nutritional yeast, balsamic vinegar, garlic powder, salt, and black pepper. Stir to combine and cook until extra liquid has cooked off and everything is heated through.