Farro broccoli bowl with lemony tahini

I enjoy the taste and texture of farro, and am working to build up a collection of recipes that use it. After my success with the ramen bowl, this recipe for a farro bowl caught my eye. With the inclusion of a soft-boiled egg as well as the vegetables and sauce, this makes a very satisfying and delicious vegetarian meal. The method of cooking the eggs along with the farro was simple and efficient (using just one pot).

FARRO BROCCOLI BOWL WITH LEMONY TAHINI

adapted from

https://cooking.nytimes.com/recipes/1019878-farro-broccoli-bowl-with-lemony-tahini

4 servings, about 440 calories per serving

FOR THE GRAIN BOWL:

1 ½ cups farro, rinsed and drained (NB The holes in my colander are too big for this)

4 large eggs

1 large head broccoli, cut into florets, tender stems sliced (about 1-1/4 pounds or a little more)

2 T extra-virgin olive oil

1 t soy sauce, plus more for serving

2 T toasted sesame oil

1 T sesame seeds

Thinly sliced radishes or Hakurei turnips (I've also substituted radishes, red pepper, carrots and/or celery)

2 scallions, thinly sliced

Hot sauce or thinly sliced green chiles, for serving (optional)

FOR THE DRESSING:

2 ½ T. fresh lemon juice, plus more for serving

1 garlic clove, finely grated or minced

⅓ cup extra-virgin olive oil, plus more as needed

3 T tahini

1. Preheat the oven to 450. Spray some olive oil on a rimmed baking sheet.
2. Start bringing a medium pot of water to a boil. (The farro will be drained after it's cooked, so you don't need a precise measure of water.)
3. While the water comes to a boil, CUT THE BROCCOLI into florets and slice the stems. Put in a large bowl and toss with olive oil and soy sauce. Spread the broccoli out into an even layer on a rimmed baking sheet and set aside. 
4. Slice the RADISHES AND SCALLIONS, and set aside in small bowls.
5. When the pot of water has come to a boil, add farro and then the eggs. Set two timers: 
1. EGGS: Set a timer for 6 or 7 minutes for the eggs--6 minutes for very runny centers and 7 minutes for medium-runny.
2. FARRO: Set for 15 minutes now, to mark when broccoli is to go in the oven. Then set for another 15 minutes to finish the farro.
6. Get ready A BOWL OF ICE WATER for cooling the eggs. When the eggs are done,  use a slotted spoon to transfer eggs to the bowl of ice water. Leave them in the ice water for at least a few minutes. Peel the eggs being served at this meal; if saving half for another meal, leave those eggs unpeeled and put them in the fridge.
7. When the farro has cooked for 15 minutes, PUT THE BROCCOLI IN THE OVEN.  
8. Continue to cook the farro cook until done, about 30 minutes. Drain the farro, and then toss with 5-6 tablespoons of the tahini dressing.
9. The broccoli roasts for about 15 minutes, until there some charred spots. Remove from oven, and toss with SESAME OIL and SESAME SEEDS. 
10. While the farro and broccoli are cooking, PREPARE THE DRESSING: In a medium bowl, whisk together lemon juice and garlic. Let sit for 1 minute, then whisk in olive oil, a little bit at a time, until emulsified. Whisk in tahini and set aside. 

To serve:

• Divide FARRO across 4 serving bowls and drizzle with REMAINING DRESSING

• Top with RADISHES/turnips/other crunchy veggies, and sprinkle with some LEMON JUICE

• Add BROCCOLI, EGG (cut in half), and sliced SCALLIONS.

• Serve immediately, with soy sauce, hot sauce, and/or sliced chiles on the side, if you like.