This is for anyone who loves and appreciates the beauty of the humble leek! We’re using the whole leek (white and dark parts) so nothing goes to waste. Leeks get cooked down until they are jammy and caramelized. Farro, garlic, spices and a touch of tomato join the party and simmer until the farro is perfectly chewy and has absorbed that delicious broth. This flavorful base gets topped off with a yolky egg, parmesan, lemon, and herbs.
Note: this recipe does take time to come together since the leeks have to caramelize and then the farro has to cook, but it’s very hands off. Thankfully all you need to chop are leeks and garlic!
Ingredient highlight
Leeks! These alliums are rich in iron, folate, vitamin K, vitamin A, and vitamin C along with flavonoids (particularly kaempferol), which can reduce inflammation and oxidative stress in the body.
Servings 4
Prep Time 10 minutes 
Cook Time 45 minutes Ingredients
- 2 large or 3 medium leeks (about 1.5 lbs or 10 cups sliced)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp kosher salt, divided
- 1 tbsp tomato paste
- 1 tsp fennel seeds
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 1 clove garlic, thinly sliced
- 3 cups water
- 1 cup farro*
- 2 tsp soy sauce or tamari
Toppings:
- Grated parmesan, cheddar, or gruyere
- 4 fried, boiled, or poached eggs
- Fresh chopped parsley (optional)
- Lemon zest (optional) + lemon wedges
- Salt and pepper
- *Farro cooking times will vary depending on the variety. Bob’s Red Mill farro is the best – “Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients”.
Instructions
- Trim the dark green ends off of the leeks (don’t throw away). Cut the leek bottoms in half lengthwise and rinse well under cold water to remove any debris in layers. Rinse the dark tops as well. Thinly slice the leeks.
- In a large pot or large skillet with a lid, warm the oil and butter over medium-high heat. Add the leeks and ½ teaspoon salt and cook until caramelized and browned, about 10-15 minutes, stirring occasionally. The longer you cook the leeks, the better. If you’re in a hurry you could just cook until they just begin to brown and soften (5 minutes minimum).
- Stir in the tomato paste, fennel, pepper, red pepper flakes, garlic, and cook for about 3 minutes or until tomato paste is caramelized (color has darkened and is sticking to the bottom of the pot), stirring occasionally.
- Stir in the water, farro, soy sauce, and remaining ½ teaspoon salt and scrape the bottom if anything is stuck. Cover with a lid, bring to a boil over high heat, then reduce the heat to medium-low to maintain a rapid simmer for 30 minutes or until the farro is cooked. If farro is not cooked and water is low, just add a splash of boiling or hot water and continue to cook.
- Serve topped with cheese, egg, herbs, lemon zest and juice, and sprinkle with salt and pepper.
Items you can prep ahead (optional)
- Prep/wash and thinly slice 2 large or 3 medium leeks (about 1.5 lbs or 10 cups sliced)
- You can cook your eggs ahead as well if you boil or poach them. Fried eggs are best fresh.
Substitutions:
- To make gluten-free, you can substitute the farro with short grain brown rice. If doing so, use an extra cup of liquid and simmer it for 40-50 minutes or until the rice is cooked through. You could also try this with quinoa and reduce the water to 2 ½ cups.
- To make vegan, sub more olive oil for butter and skip the cheese. Top with your choice of protein.
- Add extra protein to this bowl by topping with any cooked and seasoned protein. It would be yummy with simple lamb or beef patties or just cooked ground lamb or beef (cooked with salt!).
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave or on the stove until warmed through, stirring every 30 seconds or so. Top with all the toppings
- This can be a base for any grain bowl.
- Turn it into a soup! Add the leftovers to a pot and stir in some water to your desired consistency. You can add any extra veggies or cooked protein you want and simmer until the veg is cooked and everything is heated through. Make sure to season with salt throughout!
Servings 4 Prep Time 10 minutes Cook Time 45 minutes Ingredients
- 2 large or 3 medium leeks (about 1.5 lbs or 10 cups sliced)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp kosher salt, divided
- 1 tbsp tomato paste
- 1 tsp fennel seeds
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 1 clove garlic, thinly sliced
- 3 cups water
- 1 cup farro*
- 2 tsp soy sauce or tamari
Toppings:
- Grated parmesan, cheddar, or gruyere
- 4 fried, boiled, or poached eggs
- Fresh chopped parsley (optional)
- Lemon zest (optional) + lemon wedges
- Salt and pepper
- *Farro cooking times will vary depending on the variety. Bob’s Red Mill farro is the best – “Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients”.
Instructions
- Trim the dark green ends off of the leeks (don’t throw away). Cut the leek bottoms in half lengthwise and rinse well under cold water to remove any debris in layers. Rinse the dark tops as well. Thinly slice the leeks.
- In a large pot or large skillet with a lid, warm the oil and butter over medium-high heat. Add the leeks and ½ teaspoon salt and cook until caramelized and browned, about 10-15 minutes, stirring occasionally. The longer you cook the leeks, the better. If you’re in a hurry you could just cook until they just begin to brown and soften (5 minutes minimum).
- Stir in the tomato paste, fennel, pepper, red pepper flakes, garlic, and cook for about 3 minutes or until tomato paste is caramelized (color has darkened and is sticking to the bottom of the pot), stirring occasionally.
- Stir in the water, farro, soy sauce, and remaining ½ teaspoon salt and scrape the bottom if anything is stuck. Cover with a lid, bring to a boil over high heat, then reduce the heat to medium-low to maintain a rapid simmer for 30 minutes or until the farro is cooked. If farro is not cooked and water is low, just add a splash of boiling or hot water and continue to cook.
- Serve topped with cheese, egg, herbs, lemon zest and juice, and sprinkle with salt and pepper.
Items you can prep ahead (optional)
- Prep/wash and thinly slice 2 large or 3 medium leeks (about 1.5 lbs or 10 cups sliced)
- You can cook your eggs ahead as well if you boil or poach them. Fried eggs are best fresh.
Substitutions:
- To make gluten-free, you can substitute the farro with short grain brown rice. If doing so, use an extra cup of liquid and simmer it for 40-50 minutes or until the rice is cooked through. You could also try this with quinoa and reduce the water to 2 ½ cups.
- To make vegan, sub more olive oil for butter and skip the cheese. Top with your choice of protein.
- Add extra protein to this bowl by topping with any cooked and seasoned protein. It would be yummy with simple lamb or beef patties or just cooked ground lamb or beef (cooked with salt!).
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave or on the stove until warmed through, stirring every 30 seconds or so. Top with all the toppings
- This can be a base for any grain bowl.
- Turn it into a soup! Add the leftovers to a pot and stir in some water to your desired consistency. You can add any extra veggies or cooked protein you want and simmer until the veg is cooked and everything is heated through. Make sure to season with salt throughout!
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