Grains In Purgatory Recipe

Cook farro

Rinse 1 cup farro under cold water. In a medium saucepan bring 3 cups water or vegetable broth to a boil. Add the farro and 1 tsp kosher salt, reduce to a simmer, cover and cook until tender but chewy — about 25–30 minutes for pearled, 30–40 minutes for whole farro. Drain any excess liquid, stir in 1 tbsp extra-virgin olive oil, fluff with a fork and keep covered until ready to assemble.

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.

Prepare vegetables

Toss 3 cups broccoli florets and 2 cups sliced carrots with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cracked black pepper and 1 tsp kosher salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving a small space for the almonds (or use a second sheet).

Roast and toast almonds

Scatter 1 oz raw almonds on the baking sheet. Roast vegetables and almonds for 15–20 minutes, stirring or shaking the pan once halfway through, until broccoli is charred at the edges and carrots are tender and almonds are golden and fragrant. If almonds toast faster, remove them early.

Rough chop almonds

When cool enough to handle, roughly chop the toasted almonds and set aside with the roasted vegetables.

Dress spinach

Place 4 cups packed baby spinach in a large bowl. Whisk together 1 tbsp fresh lemon juice, 1 tsp extra-virgin olive oil and 1 tsp red pepper flakes; pour over spinach and toss to lightly wilt. Season with a pinch of flaky sea salt if desired.

Warm salsa

If you prefer warmed salsa, place 1 cup prepared salsa in a small saucepan and warm gently over low heat while you fry eggs, stirring occasionally.

Fry sunny-side up eggs

Heat a large nonstick skillet over medium-low heat and add 1 tbsp butter or neutral oil. Crack 4 large eggs into the skillet (work in batches if needed) and cook slowly until whites are set but yolks remain runny, about 3–4 minutes. For extra-set whites on top, cover the pan for 30–45 seconds. Season eggs with a little flaky sea salt and freshly ground black pepper.

Divide the cooked farro among 4 shallow bowls (about 3/4 cup cooked farro per bowl).

Top each bowl with a handful of dressed spinach, an even portion of roasted broccoli and carrots, and a sprinkle of the chopped toasted almonds.

Spoon about 1/4 cup warmed salsa over the grain and vegetables in each bowl.

Place one sunny-side up egg on top of each bowl. If using, crumble 1/4 oz ricotta salata or feta over each portion and sprinkle with chopped cilantro.

Finish with flaky sea salt and freshly ground black pepper to taste and serve immediately so yolks remain runny and can mingle with the farro and salsa.