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Source: Blue Apron

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Name: Farro with Zucchini, Tomatoes & Pickled Jalapeño
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1/2 cup farro semi pearled; 4 oz grape tomatoes cut in half; 1 Zucchini cut in half and quartered; 1 oz pickled jalapeno pepper sliced; 1 1/2 tablespoons Golden raisins; 1 tablespoon capers; 1 teaspoon Dried oregano; white fish; 1 lemon

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INGREDIENTS

1/2 cup farro ; semi pearled
4 oz grape tomatoes ; cut in half
1 Zucchini ; cut in half and quartered
1 oz pickled jalapeno pepper ; sliced
1 1/2 tablespoons Golden raisins
1 tablespoon capers
1 teaspoon Dried oregano
white fish
1 lemon

Servings

INSTRUCTIONS

2. Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Halve the tomatoes. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

3. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate. Wipe out the pan.

4. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes and pepper, raisins, and capers. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are softened and the liquid is slightly reduced in volume.

5. Add the browned zucchini and 3/4 cup of water to the pan; stir to combine. Carefully top with the prepared fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until the fish is cooked through.* Turn off the heat and top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

6. Meanwhile, to the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked fish and sauce over the finished farro. Serve the remaining lemon wedges on the side.

NOTES

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Farro with Zucchini, Tomatoes & Pickled Jalapeño

1/2 cup farro semi pearled
4 oz grape tomatoes cut in half
1 Zucchini cut in half and quartered
1 oz pickled jalapeno pepper sliced
1 1/2 tablespoons Golden raisins
1 tablespoon capers
1 teaspoon Dried oregano
 white fish
1 lemon

1. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2. Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Halve the tomatoes. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
3. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate. Wipe out the pan.
4. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes and pepper, raisins, and capers. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are softened and the liquid is slightly reduced in volume. 
5. Add the browned zucchini and 3/4 cup of water to the pan; stir to combine. Carefully top with the prepared fish. Loosely cover the pan with foil and cook, without stirring, 8 to 10 minutes, or until the fish is cooked through.* Turn off the heat and top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 
6. Meanwhile, to the pot of cooked farro, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked fish and sauce over the finished farro. Serve the remaining lemon wedges on the side.

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Nutrition

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Serving Size: 1 Serving (518g)
Recipe Makes: 2 Servings

Calories: 532
Calories from Fat: 142 (27%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 6g
Cholesterol 144mg		44 %
Sodium 505.3mg		17 %
Potassium 1487.1mg		39 %
Total Carbohydrate 48.4g		14 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 38.5g
Protein 55g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 532

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