HERBY TAHINI GRAIN BOWL

Herby Tahini Grain Bowl image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

1 tablespoon olive oil (15 milliliters)
1 1/2 cups wheat berries or farro (280 grams)
4 1/2 cups water (1.12 liters)
Kosher salt
Extra-virgin olive oil, for finishing
1/2 cup lightly packed basil
1/2 cup lightly packed cilantro
1/2 cup lightly packed flat-leaf parsley
2 garlic cloves
1 lemon, zested and juiced
3/4 cup tahini (180 milliliters)
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 to 5 tablespoons water (30 to 75 milliliters)
Kosher salt
4 to 6 eggs
Kosher salt
1 1/2 cups shelled edamame
12 to 14 small or 6 to 8 large radishes, thinly sliced
3 tablespoons white wine vinegar (45 milliliters)
4 to 6 small handful of tender greens, such as arugula, spinach or watercress (1 handful per bowl)
1 green onion, thinly sliced
1/4 red cabbage, thinly sliced
2 to 3 avocados, thinly sliced (1/2 an avocado per bowl)
Cilantro and/or basil
Za'atar, to garnish

Steps:

For the grains: Heat the olive oil in a medium saucepan over medium-high heat. Add the wheat berries or farro and toast for 2 to 3 minutes, until nutty smelling. Carefully add the water along with 1/2 teaspoon salt and bring to a boil. Cover and reduce the heat to low and cook according to package directions, until tender. Remove the pan from the heat and allow the grains to sit for 10 minutes, still covered. Drain any remaining water, if needed. Season with salt to taste and a glug of extra-virgin olive oil. Transfer to a resealable container and set aside.
For the herby tahini: Combine the basil, cilantro, parsley, garlic and lemon zest in the bowl of a food processor and pulse a few times to chop. Add the lemon juice, tahini, honey, cumin, cayenne and 4 tablespoons of water and blitz into a smooth and pourable sauce. If the sauce is a bit thick, add in the remaining tablespoon of water and blend to combine. Season to taste with salt and transfer to a resealable container.
For the garnishes: Bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs and cook for 7 minutes for a jammy center or up to 12 minutes for a hard-boiled yolk. Remove the eggs from the boiling water, run under cold water until cool enough to handle, then peel the eggs and set aside in a resealable container.
Season the boiling water with salt, add the edamame and cook for 2 to 3 minutes, or until tender. Drain and transfer to a resealable container.
Toss the radishes with the vinegar and transfer to a resealable container.
If prepping for the week, place the lids on the containers and transfer to the fridge for up to 3 days.
To assemble, spoon the wheat berries or farro into a bowl or container and top with the greens, green onion, vinegary radish, edamame, cabbage, avocado and a halved egg. Top with some cilantro or basil, a good helping of the herby tahini sauce and a sprinkle of za'atar.