Farro Broccoli Bowl With Lemony Tahini
Published January 8, 2019
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE GRAIN BOWL
Kosher salt
1 ½ cups farro, rinsed and drained
4 large eggs, scrubbed under hot running water
1 large head broccoli, cut into florets, tender stems sliced (about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon soy sauce, plus more for serving
2 tablespoons toasted sesame oil
1 tablespoon sesame seeds
Thinly sliced Hakurei turnips or radishes, for serving (optional)
1 scallion, thinly sliced
Hot sauce or thinly sliced green chiles, for serving (optional)
FOR THE DRESSING
2 ½ tablespoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or minced
¼ teaspoon kosher salt, plus more as needed
⅓ cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini
Nutritional analysis per serving (4 servings)
61 grams carbs; 186 milligrams cholesterol; 709 calories; 26 grams monosaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 46 grams fat; 12 grams fiber; 779 milligrams sodium; 23 grams protein; 8 grams sugar
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.
Powered by
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.
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!
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.
I had leftover dressing, will use as dip. On the tart side. Used TJ’s 10 minute farrow- yummy. Baked the broccoli. I think radishes will be delicious addition.
Loved this recipe, especially the lemon tahini dressing! Definitely a keeper.
I just barely followed this recipe. Used left over farro, steamed the broccoli, used red onion instead of scallions, fully boiled the eggs, and added the sesame oil to the dressing. It was still delicious.