Name: Slow-Cooker Farro Primavera
Total time: 3 h
Ingredients: 1 leek , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 tablespoon extra-virgin olive oil; 2 garlic cloves , minced; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried; Salt and pepper; 2 1/2 cups vegetable broth , plus extra as needed; 1 cup whole farro; 2 ounces Parmesan cheese , grated (1 cup), plus extra for serving; 1 pound thin asparagus , trimmed and cut into 1-inch lengths; 1 cup frozen peas , thawed

Why This Recipe Works

For an interesting take on pasta primavera, we swapped out pasta for whole-grain farro and nixed cream in favor of nutty Parmesan. Since most of the vegetables we had in mind, except the leek, would go into the slow cooker at the end to ensure bright colors and fresh flavors, the point of using a slow cooker was the hands-off approach to perfectly cooked farro. To mellow the potent allium flavor of the leek, we gave it a head start in the microwave. Once the farro was tender, we stirred in some additional broth to help steam the asparagus in the last few minutes of cooking. Peas rounded out the spring vegetables for our primavera, and a generous portion of Parmesan cheese turned our dish creamy and rich-tasting.

Before You Begin

We prefer the flavor and texture of whole farro; pearled farro can be used, but the texture may be softer. Do not use quick-cooking or presteamed farro (the ingredient list on the package will specify the type) in this recipe.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave leek, oil, garlic, thyme, and ¼ teaspoon salt in bowl, stirring occasionally, until leek is softened, about 5 minutes; transfer to prepared slow cooker.

Microwave 2 cups broth in bowl until steaming, about 5 minutes. Stir broth and farro into slow cooker, cover, and cook until farro is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Microwave remaining ½ cup broth in bowl until steaming, about 5 minutes. Stir broth and Parmesan into farro until mixture is creamy but still somewhat thin. Stir in asparagus, cover, and cook on high until tender, about 20 minutes. Stir in peas and let sit until heated through, about 5 minutes. Adjust farro consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.