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
Cooked Anson Mills farro verde
Micro kale greens
2 or 3
Golden beets, trimmed
French breakfast radishes
Blood orange and meyer lemon zest
Ginger, about an inch, peeled and grated
Blood orange, juiced
Extra virgin olive oil, or more
In This Recipe
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!