Farro Broccoli Bowl With Lemony Tahini
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1½cups farro, rinsed and drained
- 4large eggs, scrubbed under hot running water
- 1large head broccoli, cut into florets, tender stems sliced (about 1¼ pounds)
- 2tablespoons extra-virgin olive oil
- 1teaspoon soy sauce, plus more for serving
- 2tablespoons toasted sesame oil
- 1tablespoon sesame seeds
- Thinly sliced Hakurei turnips or radishes, for serving (optional)
- 1scallion, thinly sliced
- Hot sauce or thinly sliced green chiles, for serving (optional)
- 2½tablespoons fresh lemon juice, plus more for serving
- 1garlic clove, finely grated or minced
- ¼teaspoon kosher salt, plus more as needed
- ⅓cup extra-virgin olive oil, plus more as needed
- 3tablespoons tahini
For the Grain Bowl
For the Dressing
Nutritional analysis per serving (4 servings)
709 calories; 46 grams fat; 7 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 61 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 23 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of salted water to a boil. Add farro and eggs. Cook eggs for 6 minutes for very runny centers and 7 minutes for medium-runny. Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully peel the eggs.
- Step 2
Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
- Step 3
As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and ¼ teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
- Step 4
Broil the broccoli: Position the rack underneath your broiler so that it’s at least 4 inches away from the heating element; heat the broiler.
- Step 5
On a rimmed baking sheet, toss broccoli with olive oil and soy sauce, then spread the pieces out into an even layer. Broil until slightly charred in spots, 2 to 5 minutes, watching closely so that it doesn’t burn all over (a few burned spots are O.K.). Let cool slightly, then toss with sesame oil and sesame seeds and cover to keep warm. (You can also roast the broccoli at 450 degrees for 8 to 15 minutes instead of broiling.)
- Step 6
Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
- Step 7
To serve, divide farro across 4 serving bowls and drizzle with remaining dressing. Top with turnips, and sprinkle them lemon juice and salt. Add broccoli and egg to the bowl and garnish with sliced scallions and more sesame. Serve immediately, with soy sauce, hot sauce, and-or sliced chiles on the side if you like.
Private Notes
Comments
About the eggs going into boiling water: according to America’s Test Kitchen, that makes them much easier to peel because the membrain shrinks from the shell. Cold eggs work best, as long as they are not cracked going in and are gently submerged (like with large spoon) they will not crack.
I now only ever steam eggs for soft to hard boiled, peel like a charm every time. Bring water to boil, put eggs straight from fridge into steamer, then insert in pot, 6 minutes for quite runny on up to 13 for hard. Cool off quickly and be sure eggs do not touch water.
Why cook the egg at the beginning and let it sit, peeled, for possibly 30 minutes? A runny or even partly runny yolk that isn’t warm is awful. I’d wait until the farro has cooked 10 or 15 minutes, and then cook the eggs in a separate saucepan (easier than fishing them out of a pot of grain). BTW, if you drop a cold egg in boiling water it cracks, no? So, room-temp eggs, or start with cold water. For any grain bowl, I’ll often break up a skinned fillet of smoked trout over the top. So good!
there's really quite a lot of fat in the recipe as written, so it's more than 700 calories per serving. substituting water for some of the oil in the dressing, and reducing the olive and sesame oils on the veggies would help if that's an issue for you. it's pretty flexible - I actually made mushroom kasha instead of farro, because that's what I had. I also zested the lemon and put the zest in the dressing. In addition to the broccoli and cauliflower I included some bitter greens in the broiler which came out pretty well.
I love farro right now. I buy mine from Bluebird Grain Farms and I cook it under the brown rice setting in my rice cooker. It turns out perfectly each time. I followed all the ideas in this recipe except the sesame seeds and sesame oil. I had some homemade garbanzo beans and I didn’t want it to taste too sesame since the garbanzos have a nice nutty flavor. I also replaced the tahini with a cashew butter- the consistency of the dressing was great! This is a well written recipe.
Made as directed -good but not a favorite. Reading more comments and I think shredded carrot would have helped. It was missing something (for me).
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