dearJulius.com

$type=carousel$c=12$cols=4$m=0$s=0$rm=0$show=home

Farmers Market Farro Bowls

When you’re ready to eat, all that’s left to do is toss in a handful of your favorite sliced or shredded vegetables for a versatile, on-the-fly lunch.

Farmers Market Farro Bowls

By Christina Chaey, Bon Appétit

This lunch-friendly, veg-packed grain bowl takes loose cues from bibimbap, the Korean rice and veg dish, and relies on a few make-ahead staples to come together fast. The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead and stored in the fridge. When you’re ready to eat, all that’s left to do is toss in a handful of your favorite sliced or shredded vegetables for a versatile, on-the-fly lunch.


Yield: 4 servings

Ingredients

  • 1 cup semi-pearled farro
  • 1 tsp. kosher salt, plus more
  • 4 large eggs
  • 1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced on a mandoline if you’ve got one
  • ¼ cup unseasoned rice vinegar
  • 2 Tbsp. sugar, divided
  • 1 14-oz. block extra-firm tofu, drained
  • 3 Tbsp. plus ¼ cup grapeseed or vegetable oil, divided
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. gochujang (Korean hot pepper paste)
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. plus 1 tsp. soy sauce
  • 1 Tbsp. plus 1 tsp. toasted sesame oil
  • 1 medium zucchini or summer squash, halved lengthwise, cut crosswise into ¼"-thick half-moons
  • 2–3 cups thinly sliced or shredded raw vegetables (such as carrots, scallions, blanched sugar snap peas, baby bok choy, cucumbers, pea shoots, or alfalfa sprouts)

Recipe Preparation

  • Pour farro into a medium saucepan of boiling salted water, reduce heat, and simmer, stirring occasionally, until tender, 25–30 minutes. Drain farro and spread out on a rimmed baking sheet; let cool.
  • Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 6½ minutes for an oozy, jammy yolk or 7 minutes for a slightly firmer middle. Transfer eggs to a bowl of ice water with a slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.
  • Pack radish slices into a pint jar. Whisk vinegar, 1 Tbsp. sugar, 1 tsp. salt, and ½ cup hot water in a small bowl until sugar and salt are dissolved. Pour brine over radish slices; let cool. Cover and chill at least 1 hour before using.
  • Cut tofu crosswise into ½"-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 Tbsp. grapeseed oil in a large nonstick skillet over medium-high. Add tofu in a single layer, season with salt, and cook, undisturbed, until golden brown underneath, about 4 minutes. Turn over and cook until golden brown on second side, about 4 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).
  • Whisk lime juice, gochujang, mayonnaise, ¼ cup grapeseed oil, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and remaining 1 Tbsp. sugar in a small bowl. Taste; season with salt if desired.
  • Heat remaining 1 Tbsp. grapeseed oil in reserved skillet over medium-high. Add zucchini, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add the remaining 1 tsp. soy sauce and 1 tsp. sesame oil and toss to coat. Transfer to a plate.
  • To serve, divide farro among bowls. Arrange eggs, drained pickled radish, tofu, zucchini, and raw vegetables of choice on top as desired. Drizzle each bowl with a few spoonfuls of dressing to your liking.

COMMENTS





Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0

Name

African Food,2,All About Beer,1,All About Wine,2,American Food,7,Appetizers & Snacks,12,Asian Food,9,Australian Food,1,Beef Recipes,24,Beverages,3,Breads,3,Breakfast & Brunch,13,By Region,3,Cheese Recipes,8,Chicken Recipes,59,Christmas,3,Cocktail Recipes,10,Coffee,2,Cooking,1,Desserts,5,Dining Out,3,Dinner,51,Drinks,2,Drinks & Cocktails,5,Duck,1,Eggs,7,European Food,9,Featured,8,Features,4,Fish & Seafood,20,Fruit & Veggie Recipes,22,Lamb,2,Latin American Food,2,Lunch,9,Middle Eastern Food,2,Nutrition,1,Pasta,14,Popular Ingredients,29,Pork Recipes,17,Quick & Easy Recipes,27,Recipes & Meal Ideas,5,Recipes By Course,6,Restaurants & News,17,Salad,15,Shots & Shooters,1,Side Dishes,7,Smoothies & Juices,8,Teas,4,Thanksgiving,2,Tips & Tricks,10,Turkey,5,
ltr
item
Food Magazine: Farmers Market Farro Bowls
Farmers Market Farro Bowls
When you’re ready to eat, all that’s left to do is toss in a handful of your favorite sliced or shredded vegetables for a versatile, on-the-fly lunch.
https://1.bp.blogspot.com/-QT0r7mcTrB0/Xy1KGxdEjSI/AAAAAAAACmY/5aQnmDZdEQgBPXCPotqIFqxu1MIHZR_IgCLcBGAsYHQ/s1600/cake.jpg
https://1.bp.blogspot.com/-QT0r7mcTrB0/Xy1KGxdEjSI/AAAAAAAACmY/5aQnmDZdEQgBPXCPotqIFqxu1MIHZR_IgCLcBGAsYHQ/s72-c/cake.jpg
Food Magazine
https://food.dearjulius.com/2020/08/farmers-market-farro-bowls.html
https://food.dearjulius.com/
https://food.dearjulius.com/
https://food.dearjulius.com/2020/08/farmers-market-farro-bowls.html
true
6990605736380091168
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy