Lemony Zucchini With Farro


  • 350 g/12.3 oz farro, you can also use brown rice
  • 400 g/14.1 oz zucchini, diced
  • 1 large lemon
  • 4-5 tblsp chopped pistachio nuts
  • A small bunch of lemon balm, finely chopped
  • 1 clove of garlic, chopped
  • Salt
  • Olive oil

Boil the farro in abundant salted water until soft, it usually takes 20-30 minutes. Meanwhile you first either grate the zest of the lemon or you use a lemon zester and put it in a pan with the garlic and some olive oil.

Braise for a minute before adding the diced zucchini and go on braising until the zucchini is sift and golden. Add the pistachio nuts and the farro and then drizzle a little of lemon juice over it. Add the Lemon balm and stir. Serve!

Makes 4 servings.

Found at: Lucullian

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