Farro Broccoli Bowl With Lemony Tahini  Recipe (2024)

About the eggs going into boiling water: according to America’s Test Kitchen, that makes them much easier to peel because the membrain shrinks from the shell. Cold eggs work best, as long as they are not cracked going in and are gently submerged (like with large spoon) they will not crack.

Why cook the egg at the beginning and let it sit, peeled, for possibly 30 minutes? A runny or even partly runny yolk that isn’t warm is awful. I’d wait until the farro has cooked 10 or 15 minutes, and then cook the eggs in a separate saucepan (easier than fishing them out of a pot of grain). BTW, if you drop a cold egg in boiling water it cracks, no? So, room-temp eggs, or start with cold water.For any grain bowl, I’ll often break up a skinned fillet of smoked trout over the top. So good!

I now only ever steam eggs for soft to hard boiled, peel like a charm every time. Bring water to boil, put eggs straight from fridge into steamer, then insert in pot, 6 minutes for quite runny on up to 13 for hard. Cool off quickly and be sure eggs do not touch water.

Farro is a great source of protein. One-fourth cup (47 grams) of whole grain emmer farro contains six grams of protein. And no cholesterol.

This is a ridiculous review, you'll see why. Didn't have faro, used barley.Used tofu instead of eggs (roasted with soy sauce, olive oil, rice wine vinegar).Didn't have sesame oil and forgot the sesame seeds.Otherwise I made it exactly as written. (Ha).I can tell that the recipe as written is beautiful because the gist of it stands up with all these modifications. Flavorful, visually appealing, healthy-feeling and totally satisfying.Bottom line: I love Melissa Clark.

Recent guidelines on food safety: don't wash the eggs. Hot tap water is not hot enough to kill germs, but will very efficiently spread them around your kitchen sink, counters, back-splash, and utensils. If you are soft-boiling, germs on the egg shells will be killed by the scalding water. See NYT, "Don't Rinse the Bird", https://www.nytimes.com/2018/12/20/well/eat/turkey-chicken-poultry-food-poisoning-washing-rinsing-vegetables-fruits-food-safety.html

Very good for lunch. Needs more lemon juice I thought and maybe salt. So perhaps a touch of preserved lemon in dressing?

If you like the sound of this bowl dish, check out also Melissa Clark's Quinoa and Rice Bowl, with Kale, Kimchi and Egg. That was excellent, as well. Both of these lend themselves to endless variations.

Delicious. Had leftovers. Added shredded carrot and other veggies. Served cold. Didn’t have tahini so I substituted peanut butter. Worked fine.

This was really good. I substituted brown rice as suggested, and didn't do the egg but added sauteed tofu, and I used radishes. It's an adaptable recipe! The lemon tahini dressing and overall flavor were delicious, and it was overall quick and easy.

After moving the eggs to cold water as suggested in the recipe, the cooking will stop - so it's no problem at all to let them sit for 30 minutes. (It's actually a great party trick: make your soft-boiled eggs in advance, and then no need for fuss when people arrive!)Melissa notes that you could cook the farro and eggs separately, as you propose. But she offers "to streamline the cooking process here."Cold eggs will not crack when entering boiling water; I do this all the time. Fear not!

You could do puree pepitas with cashews, pipian style to substitute the tahina.

Would definitely make this again. I think I'll add a bit more lemon next time - maybe some zest, or more juice.

I think that was a typo in step 4. I used sesame oil with soy sauce for the roasted broccoli. I also added tofu, black radishes and a little heat. This is a perfect meal in my book.

Didn’t have farro, but did have pearled barley and used it, adjusting cooking time. Used daikon for radish and made my own tahini from sesame seeds. Loved it and will make again using listed ingredients or even substitute more. Hearty and filling dish for the season. Will also try other substitutes suggested in the future.

Had a lot leftover. Has anyone tried freezing this?

Had a lot leftover. Has anyone tried freezing this?

Did anyone try freezing leftovers?

I loved this, but would make some changes for myself next time:Less olive oil in the dressing, a little more lemon juice and a bit of maple syrup for balanceSteamed eggs 8 minBoil or steam broccoli instead of broiling

Delicious! I made his broccolini and shaved Brussels and it was outstanding!

Just make farro ahead of timeEasy broccoli recipe Hard boiled eggs ahead of time as wellThen sauce whenever

We loved this. The dressing was delicious; simple, creamy, and sublime. Next time, I'll make more for drizzling. I steamed the eggs separately, since they always come out perfect that way. My daughter wanted crispy baked tofu to go with, so there were a lot of moving parts and the whole smash took longer than 45 minutes. That won't stop me from making this again!

I had a lot of leftover farro and found this recipe. What. A gem! I made this for dinner, lunch and even breakfast. I used one of the reviewers suggestions of steaming the eggs for about 7-8 minutes. They were perfect and easy to peel. I had fresh chives and the blossoms as well as pickled shallots. LOVELY!

Has anyone had their tahini dressing separate and appear mealy? I've made this recipe multiple times and sometimes my dressing is beautifully smooth, but other times I've whisked my tahini in only to have it change from smooth to weird. Is my tahini just old?

This was incredibly good. The broccoli, farro, and tahini dressing are all wonderfully nutty. We roasted the broccoli for about 20 minutes, which was perfect to our taste. The radishes and scallions are great toppings. Unfortunately, I got very sick immediately after eating this. I'm skeptical that the preparation of the eggs was the cause, but my stomach doesn't care about my brain's analysis. Next time, I'll probably just fry the eggs instead.

I almost never post comments on NYTimes recipes, so the fact that I'm posting now says something! This meal was absolutely delicious. I didn't have farro, so I used bulgur, and it worked quite well. Flavor, hearty, and healthy. Amazing!

Very nice recipe. Didn’t use farro, but Moong Dal and added mushrooms to the broccoli . Worked out quite well!

Amazing! Perfect balance of earthy and fresh, creamy and crunchy, healthy and comforting. I’m not quite sure if that is considered farro but I used something called „spelt-rice“ which is available in Germany. It’s spelt that is cut in a certain way so it cooks like rice. Tried it in the rice cooker and it worked well (boiled the eggs separately ofc and towards the end). Broiling broccoli is genius, I don’t know why don’t always do it like that. Will definitely make this dish many more times!

Way better than expected. Boiled egg separately for 6 minutes - nice degree of done. Grain tastes like brown rice. Very good, light veg. meal.

Made as written. Eggs at 6 minutes and added smoked mackerel as others recommended. Thinly sliced jalapeño was good but seeds were a little much- remove next time. more scallions. Not a small amount of prep, but enjoyed it