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Author Notes: Farro verde is an early-harvest, toasted farro. It is harvested while green and roasted for extra flavor, and has a delicious smoky taste. This green farro makes a great grain bowl, topped with lots of fresh greens and in-season vegetables, all drizzled in a miso and blood orange dressing. —Sharon Hwang
For the grain bowl
- 1 cup Cooked Anson Mills farro verde
- 1 bunch Gem lettuces
- 1 bunch Dino kale
- 1 handful Micro kale greens
- 2 or 3 Golden beets, trimmed
- A few French breakfast radishes
- 2 eggs, fried
- 1 piece Smoked trout
- Blood orange and meyer lemon zest
- Maldon salt
- 2 tablespoons Miso
- 1 piece Ginger, about an inch, peeled and grated
- 1/2 Blood orange, juiced
- 2 tablespoons Extra virgin olive oil, or more
- Steam the beets, whole and unpeeled, for 25 to 30 minutes. Let cool then rub off the skins, cut into small wedges.
- While the farro is cooking, wash the lettuce and kale. Cut or shred the kale into smaller pieces, and toss with a light coating of olive oil. Cut the radishes into halves.
- Mix the miso with a small spoonful of hot water to form a smooth paste. Whisk together all the ingredients of the dressing. Taste and adjust seasoning if needed.
- Place the cooked farro at the bottom of a bowl. Arrange on top a few leaves of gem lettuces, a good amount of kale, the steamed beets, and radishes. Slip in a fried egg and a few pieces of smoked trout. Garnish with micro greens and the citrus zests.
- Drizzle over a little dressing. Serve the farro bowls beautifully arranged, with the rest of the dressing on the side to be tossed in as you eat. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Green Stuff