Lemon-Tahini Farro Broccoli Bowl

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: California, Vegetarian

Keyword: Farro, Inspired by New York Times, Roasted Vegetables

Servings: servings

Calories: 759kcal

In a large saucepan or pot with enough room for the eggs to fit in a single layer, add 1 inch of water and a steamer basket (ideally, but not required). Cover and bring to a boil. Once boiling, gently lower eggs into the basket or place at the bottom gently. Cover the pot and cook the eggs for up to 11 minutes (at most, and as little as 6 minutes for a liquid yolk and just-firm whites). Drain eggs, set aside for 5 minutes, and then carefully peel.
4 large eggs

Bring a medium pot of salted water to a boil - it will need to be at least 2 quarts of water. Add farro. Cover and turn heat down so the boil is vigorous but isn't overflowing. Cook for 20-40 minutes, checking after 20 minutes and then regular intervals.
1½ cups farro

Preheat the oven to 425ºF (if convection). Trim and prepare the broccoli. Toss with olive oil and soy sauce. Roast for up to 15 minutes, until slightly charred and well roasted.
1½ lb broccoli, 2 tbsp olive oil, 1 tsp soy sauce
Let broccoli cool slightly. Then toss with the sesame oil and sesame seeds.
2 tbsp toasted sesame oil, 1 tbsp sesame seeds

Whisk together the lemon juice, garlic and ½ tsp salt. Let sit for a minute. Then whisk in the oil until emulsified. Whisk in tahini and set aside.
2½ tbsp lemon juice, 1 clove garlic, ½ tsp salt, ⅓ cup olive oil, 3 tbsp tahini

Once the farro is cooked, toss with a bit more than ¼ cup of the dressing. Then divide into four servings, top with the broccoli, scallions, and egg (halved or quartered). Divide the remaining dressing among the bowls. Add hot sauce if desired.
1 scallion, hot sauce for serving