Ingredients:

  • 1.5 cups (275g) Pearled Farro
  • 3 cups (710ml) Vegetable broth
  • 1 tsp (5g) Sea salt
  • 1/2 tsp (1g) Cracked black pepper
  • 4 Large pasture raised eggs
  • 4 cups (120g) Baby kale or spinach
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 cloves Garlic, thinly shaved
  • 1/4 cup (35g) Sunflower seeds
  • 1 Avocado, sliced
  • 1 tbsp (15ml) Toasted sesame oil

Instructions:

  1. Rinse the farro. Place 1.5 cups Pearled Farro in a fine mesh strainer and run under cold water. Note: This prevents the grains from becoming gummy.
  2. Boil the grains. Combine farro, 3 cups Vegetable broth, and 1/2 tsp Sea salt in a pot. Bring to a boil, then simmer 20 minutes until tender but still chewy.
  3. Prepare the eggs. While farro cooks, boil a separate pot of water. Gently lower 4 Large pasture raised eggs into the water.
  4. Time the eggs. Boil for exactly 6.5 minutes. Note: This creates the jammy yolk texture.
  5. Shock the eggs. Transfer eggs to a bowl of ice water for 5 minutes until cool to the touch. This stops the cooking process instantly.
  6. Sauté the aromatics. Heat 1 tbsp Extra virgin olive oil in a skillet. Add 2 cloves shaved Garlic and 1/4 cup Sunflower seeds. Cook 2 minutes until garlic is golden and fragrant.
  7. Wilt the greens. Toss in 4 cups Baby kale. Sprinkle with remaining salt and pepper. Sauté 1 minute until leaves are bright green and slightly softened.
  8. Drain and fluff. Drain any excess liquid from the farro and fluff with a fork.
  9. Assemble the bowls. Divide farro into 4 bowls. Top with the sautéed kale mixture and half an avocado per person.
  10. Final touch. Peel and halve the eggs, place on top, and drizzle everything with 1 tbsp Toasted sesame oil.