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Zucchini and Garlic Scape Farro
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Zucchini and Garlic Scape Farro

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 2
Course: Appetizer, Lunch
Cuisine: Vegan

Ingredients

  • 1 cup farro rinsed and drained
  • 3 cups water
  • 2 tbsp olive oil
  • 1 1/2 cups zucchini I used the smaller grater, grated
  • 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

    Cup of Yum
  1. 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.
  2. In a pan, cook zucchini in olive oil and let some of the liquid cook off from the zucchini, about 3-4 minutes.
  3. Add garlic scapes and stir to cook for another minute or two.
  4. 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.