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Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place in a medium heatproof bowl. Cut off and discard the ends of the radishes; quarter lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and medium dice the avocado; place in a bowl. Toss with 1/4 of the vinegar to prevent browning; season with salt and pepper.
Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
While the farro cooks, in a small pot, combine the honey (kneading the package before opening), remaining vinegar, and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of rhubarb. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
While the rhubarb cools, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.
While the farro continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the walnuts and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the walnuts are thoroughly coated. Remove from heat; season with salt and pepper to taste.
To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discarding the rest), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide half the cooked radishes between 2 dishes. Top with the finished farro and remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!
Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place in a medium heatproof bowl. Cut off and discard the ends of the radishes; quarter lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and medium dice the avocado; place in a bowl. Toss with 1/4 of the vinegar to prevent browning; season with salt and pepper.
Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
While the farro cooks, in a small pot, combine the honey (kneading the package before opening), remaining vinegar, and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of rhubarb. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
While the rhubarb cools, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.
While the farro continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the walnuts and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the walnuts are thoroughly coated. Remove from heat; season with salt and pepper to taste.
To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discarding the rest), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide half the cooked radishes between 2 dishes. Top with the finished farro and remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!
Tips from Home Chefs