This bowl combines the best of what's in season with a classic ancient grain that is gaining popularity for its deliciously nutty flavour, and chewy addictive texture. Use batch cooked Flourist Farro in place of rice for a hearty bowl that is ready in minutes. Finish it all with this new creamy, nut-based dressing for a complete meal. 

Weeknight Farro Bowl with Creamy Vegan Ranch Dressing
1 tsp olive oil 
1 small zucchini, chopped 
1 small red onion, chopped 
pinch of salt
2 cups cooked Flourist Farro

Creamy Vegan Ranch Dressing
1 cup raw cashews
1/2 cup water 
1/3 cup olive oil 
3 tbsp white wine vinegar 
1 tbsp lemon juice 
2 tbsp capers 
1 tbsp caper juice 
1 clove garlic (optional)
1/4 tsp salt 
1.5 tsp oregano 
1 clove garlic

Blend the dressing ingredients in a high speed blender until smooth. Set aside.

Heat the olive oil in a fry pan or sauté pan. Add the red onion and zucchini and cook, stirring for 4-5 minutes, until the onions are glistening and the zucchini is just browning. Add a pinch of salt as you stir. When the veggies are cooked, add the cooked Farro, optional garlic, and salt to taste. Cook a further 3-4 minutes until the Farro is heated through. 

Serve with additional roasted vegetables and a side of greens, shredded cabbage, or a simple cucumber and tomato salad. Drizzle the dressing as desired over the bowl and enjoy.

Feel free to add cooked Flourist Kabuli Chickpeas to increase the protein in this meal. Serves 2 well with plenty of vegetables and salad on the side.