FARRO BROCCOLI BOWL WITH LEMONY TAHINI

Farro Broccoli Bowl With Lemony Tahini image

A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.

Provided by Melissa Clark

Categories dinner, lunch, weekday, grains and rice, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Kosher salt
1 1/2 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 1/4 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)
2 1/2 tablespoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or minced
1/4 teaspoon kosher salt, plus more as needed
1/3 cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini

Steps:

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.
Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 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.
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.
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.)
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.
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.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 46 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 736 milligrams, Sugar 7 grams, TransFat 0 grams