So, this was the first recipe I made out of the New York Times Cooking app. It just looked so bright and colorful in the article and newsletter that I was transfixed. Plus, I liked everything that was mentioned in the recipe title. Farro? Yes. Broccoli? Hell yes. Lemon and Tahini? Yes and yes again. For someone picky like me, finding a vegetarian meal that doesn’t make me go “ick” about one thing or another and that is so vibrant and obviously healthy is miraculous. For those of you who know me, ignore the fact that the original recipe features an egg, because eggs are always optional in my book.
Anyways, it turns out I didn’t need to gather many additional ingredients to make this meal, which is what made it even more appealing. Having all the ingredients (or more than 90%) feels like winning the recipe lottery. Anything I did buy I knew I would use for this or another dish. Anything that seemed “fancy”, I somehow already had.
And also a triumph? How easy it is to put together. You’ll be cooking the farro for like, 30ish minutes, and that means you’ll have that time to get the rest of the things together, like roasting the broccoli, thinly slicing the radishes (optional, but highly recommended because they made me feel fancy and they add a little kick), and putting the dressing together. This is the kind of meal that feels like you should be buying for $12 at a made-to-order shop, but instead is the kind of recipe you can make at home for your family in a reasonable amount of time. Who knew hipster foods could be so easy?
Farro Broccoli Bowl With Lemony Tahini
Yield: serves 4 (exactly)
1 1/2 cups farro, rinsed and drained
1 large egg per bowl (for those who want it)
1 large head broccoli, cut into florets, tender stems sliced (about 1 1/4 lbs)
2 tbsp extra-virgin olive oil
1 tsp soy sauce, more for serving
2 tablespoons toasted sesame oil
1 tbsp sesame seeds
Thinly sliced radishes, for serving (optional)
1 scallion, thinly sliced
Hot sauce or thinly sliced green chiles, for serving (optional)
2 1/2 tbsp fresh lemon juice
1 garlic clove, finely minced
1/4 tsp kosher salt
1/3 cup extra-virgin olive oil, more as needed
3 tbsp tahini
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 (Note: I’ve never boiled eggs for myself before, and I was told by those who ate eggs that these were pretty much perfect). Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully. Continue to let the farro cook until done according to package directions. Drain farro.
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.
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.
When ready to serve, divide farro across 4 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.