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Spring Farro Bowls with Garlic Parmesan Broth

Prep Time 25 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the broth:

  • 5 cups water
  • 1 garlic clove, smashed
  • ¾-1 tsp kosher salt

For the veg:

  • 8 oz asparagus, cut into 1-inch pieces (about 1.5-2 cups)*
  • 3 scallions, thinly sliced

For the bowls:

  • 4 soft-boiled eggs (watch video)
  • 1 cup farro, cooked
  • 1 cup grated parmesan
  • 1 (15 oz) can white beans or chickpeas, drained and rinsed**
  • 1 lemon, zest + wedges
  • Dill, parsley, or chives, chopped or torn
  • Good olive oil
  • Black pepper
  • *You can use any spring or quick cooking veggie here or simply use greens.
  • **Replace beans with shredded chicken or other protein or do a combination.
  • Prep tip! ~ Cook the farro and/or boil the eggs ahead, then all you have to do is make the broth and assemble.
  • Note: ~ if you have a parmesan rind laying around, add that to the broth before boiling.
  • Got pesto leftover? ~ Add a dollop to your hot brothy bowl and stir it in!

Items you can prep ahead (optional)

  • Cook 1 cup farro
  • Boil 4 eggs
  • Make the broth (add the scallions + veg later when you reheat it on the stove)
  • Cut 1 lb asparagus, cut into 1½–2 inch pieces (or thinly slice another spring veg or use greens)
  • Thinly slice 3 scallions

Instructions

To cook the farro:

  • In a medium pot, add the farro and enough water to cover by two inches. Bring to a boil, then reduce the heat to medium or medium low to maintain a gentle boil for 25-30 minutes or until the farro has burst open and is tender and chewy.

To boil the eggs:

  • Fill a medium pot with enough water to cover the eggs (but don’t put the eggs in yet!). Bring to a boil, then reduce the heat down to medium and carefully use a large spoon to place each egg in the pot. Bring it back to a boil, then reduce the heat to maintain a gentle boil for 6-8 minutes, depending on how big your eggs are and how runny you want the yolk. Pour out the hot water and rinse with cold water to stop the cooking process (see video). Fill the pot with cold water and some ice and set aside. Peel and halve to serve.

To make the broth:

  • In a medium pot, add the water, garlic, and ¾ teaspoon salt. Bring to a boil, then reduce down to a simmer for 8 minutes. Add the scallions and asparagus (or other quick cooking veg) and simmer for another 2 minutes or until the veg is tender but not mushy. Taste and season with more salt if needed.

To assemble:

  • To each bowl, add 3 tablespoons of parmesan, a scoop of farro (about ½ cup), a scoop of beans (about ¼-⅓ cup), and lemon zest. Ladle about ¼ of the warm broth and veg over top and stir gently. Top with the egg, herbs, a generous drizzle of olive oil, and black pepper. Squeeze lemon over top and serve.

Notes

Substitutions:

  • To make gluten-free, substitute the farro with any other cooked grain or a gluten-free pasta.
  • To make dairy-free, substitute the parmesan with 1-2 tbsp of miso paste. Reduce the salt to ¼ teaspoon and mix/mash the miso into the broth at the end.
  • Leave the egg out to make vegan + see above.
  • Use any grain or even cooked pasta in place of the farro.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Broth/veg: up to 6 days in the fridge
    • Farro: up to 6 days in the fridge or 2 months in the freezer

Leftovers + Repurposing:

  • Warm up the broth on the stove. Warm up the farro in the microwave. Assemble!
  • Add any cooked protein, like Italian sausage or shredded chicken.
  • Add leftover farro to eggs for breakfast – just season it with some salt and olive oil.