Cooking alongside a renowned figure in the culinary world can truly be a highlight of any year.
We had the pleasure of preparing this vibrant warm farro bowl with a culinary expert in her Brooklyn kitchen, and I've been trying to replicate it ever since.
This dish is filled with fresh components that you can adjust according to the season. Check out the delightful warm farro bowl recipe below, along with helpful tips for making it at home!
Explore A Morning At Home With a Culinary Expert here!
“The finest grain bowls feature robust ingredients, varied textures, and vibrant flavors. They may take a bit longer to prepare due to their many elements, but don't let that discourage you—the outcome is absolutely rewarding!”
“Chopped fresh herbs, a quick pickle, and a zesty dressing, alongside hearty farro and roasted veggies, can all be prepped in advance. This allows for quick assembly when it's time to eat.
Bowls are an excellent choice for lunches—pack each component in its own section of a reusable take-out container or bento box, and carry the dressing in a small, sealed jar.
“Kitchen Tip: All prepared elements in this recipe can be stored, covered and refrigerated, for up to 5 days. Allow the farro and vegetables to reach room temperature or warm gently before enjoying. Keep boiled eggs in the fridge and unpeeled until you're ready to serve.”
“Chef's Tip: Incorporate thinly sliced leeks with the mushrooms during cooking. Roasted butternut squash or sweet potato also makes a fantastic seasonal addition to the bowl.”
Ingredients
- 1 small head of cauliflower (approximately 3/4 pound), leaves removed and florets cut into 1-inch pieces
- 7 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, separated
- Kosher salt
- Freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 small red onion, sliced thinly
- 1 tablespoon red wine vinegar
- 1 cup farro
- 4 large eggs
- 1/3 pound shiitake or wild mushrooms, quartered
- 1 garlic clove, minced
- 1/2 cup plus 2 tablespoons finely chopped herbs (choose from mint, chives, tarragon, chervil, and/or basil), divided
- 1 1/2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 4 cups finely sliced kale
Directions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- On the baking sheet, combine the cauliflower florets and core pieces with 2 tablespoons of olive oil, 1/4 teaspoon salt, and a good pinch of pepper. Spread them out evenly and roast, stirring once halfway through, until tender and golden, about 40 to 45 minutes. Add in the red pepper flakes and cauliflower leaves, then cool on a wire rack.
- While the cauliflower roasts, mix the red onion, vinegar, and 1/8 teaspoon salt in a small bowl and set aside.
- In a large pot of salted boiling water, cook the farro until tender yet still firm, around 18 to 20 minutes. Drain and place in a large bowl; set aside. Clean the pot.
- Fill the pot with fresh water and bring to a boil. Gently lower the eggs into the water and cook for 7 minutes. Drain and rinse the eggs under cold water for 1 minute; set aside.
- In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat until hot but not smoking. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, 2 tablespoons of mixed herbs, and a good pinch of salt and pepper. Remove from heat and set aside.
- In a small bowl, whisk together the lemon juice and zest, plus 1/4 teaspoon salt. Gradually whisk in 3 tablespoons of olive oil; set dressing aside.
- To the farro, mix in 1/2 teaspoon salt, a generous pinch of pepper, the remaining 1/2 cup chopped herbs, and 1 1/2 teaspoons olive oil; toss well.
- Drain the vinegar from the onions. Peel the eggs under cold running water, then slice them in half lengthwise.
- Distribute the farro, cauliflower, mushrooms, and kale into four large shallow bowls. Top with egg halves and pickled onions, then drizzle with dressing and serve.
