As I was making this recipe I kept thinking “oh this is not going to be good.” I completely expected both of my kids to complain when I served them, but to my surprise everyone loved it. This meal was also very filling, and like all the other recipes I share this is something that everyone in the family can eat, so the person with PKU doesn’t have to feel like they are eating something different, and you don’t have to feel like a short order cook.
Ingredients:
- Bunch of asparagus
- Shredded parmesan (low protein parmesan)
- Farro (low protein rice)
- 2 lemons
- 1/4 c Veggie stock concentrate
- 1 yellow onion
- 2 roma tomatoes
- 2 cloves garlic
- Eggs (for high protein version only)
Directions:
- Preheat oven to 400º
- Wash and cut all produce
- In a medium pot, combine 6 cups water, stock concentrate and bring to a boil. Store in farro and cook until tender (25-30 minutes). Drain and set aside. If using low protein rice cook per package directions.
- Cut tomorrow into wedges. Trim asparagus and cut stalks crosswise into 1 inch pieces.
- Half, peel, and thinly slice half the onion. Finely chop the other half of the onion.peel and finely chop the garlic. Zest with quarter lemon.
- Toss tomato wedges on one side of a baking sheet and drizzle with olive oil. Roast for 10 minutes. Remove from oven and add asparagus and thinly sliced onion. Continue roasting until veggies are browned and softened (14-18 minutes).
- Fry eggs to preference.
- Once farro (and/or low protein rice) is drained add 2 T butter. Remove from pan and add the finely chopped onion and garlic to the pan. Cook until softened. Add the farro back, lemon zest and half the Parmesan, and a large drizzle of olive oil and squeeze of lemon juice.
- Stir roasted asparagus and onions into the farro, season with salt and pepper and more lemon juice to taste. Divide between bowls and top with tomatoes and egg. Sprinkle with remaining Parmesan.
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