In this recipe, I wanted to combine two of my favorite ingredients to create a healthy vegetarian recipe for Zucchini Farro Pulav. I wanted to incorporate the health benefits of farro, a grain that has been around since the times of the Fertile Crescent, Indian spices and summer vegetables.
Farro is loaded with protein and fiber as well as other vitamins and minerals. It has a delicately chewy texture when cooked so you will feel satisfied after eating it. It is a very forgiving grain in that it can be cooked ahead and then used in a recipe the following day. I have even reheated it and eaten it for breakfast with a bit of milk and honey on top. Delicious!
Farro is much easier to cook than rice which must be boiled just the right number of minutes or it is overcooked. Farro has a wide window of cooking time without turning mushy. I use pearled or semi-pearled farro because it is easy to cook and doesn’t require an overnight soak.
Zucchini Farro Pulav is a very easy recipe to make. It uses vegetables that are already in your refrigerator: zucchini, onions, carrots, garlic and ginger. The spices are a traditional mix of cumin, garam masala, red chiles, cardamom, cinnamon, cloves and a single bay leaf.
To prepare the Zucchini Farro Pulav, the sliced onion and carrot matchsticks are cooked in seasoned oil. The zucchini is added at the end because it cooks so quickly. Once the vegetables are ready the cooked farro is added to the pot and mixed in with the vegetables and spices until evenly coated. This really is an easy recipe.
Zucchini Farro Pulav can be served hot as a side dish accompanying any meal. It is great with chicken and meat. It can be served as a main dish with other vegetables on the side. In addition, Zucchini Farro Pulav can be served cold as a salad or on top of a bed of fresh greens.