Farro Grain Bowl Recipe

Cook farro

Rinse farro under cold water. In a medium saucepan, combine rinsed farro, water or vegetable broth, and 1 tsp kosher salt. Bring to a boil, then reduce heat to a simmer, cover, and cook until tender but slightly chewy (pearled farro 20–25 minutes). If liquid is absorbed before farro is tender, add a few tablespoons of water and continue cooking. Drain any excess liquid.

Remove from heat, stir in 1 tbsp olive oil and taste for seasoning; add more salt if needed. Keep covered and let rest while you prepare the other components so grains stay warm and fluffy.

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of Brussels sprouts, remove any yellow outer leaves, and halve larger sprouts so pieces are roughly uniform.

On a rimmed baking sheet, toss halved Brussels sprouts with 1.5 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Spread in a single layer, cut side down. Roast for 18–22 minutes until deeply caramelized on the cut side and tender when pierced. In the last minute, sprinkle 1 tsp lemon zest over the sprouts and toss briefly off heat.

Make dressing

In a small bowl whisk together 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey or maple syrup, and 1/2 tsp sesame oil until blended. Adjust sweetness or acidity to taste.

Stir in 1/4 cup sliced pickled ginger to the dressing so the ginger mingles with the dressing flavors. Reserve a few slices for garnish if desired.

Divide the warm farro among 4 bowls (about 3/4 cup cooked farro per serving).

Arrange roasted Brussels sprouts over the farro evenly across the bowls.

Drizzle the pickled-ginger dressing over each bowl (about 1 tbsp per bowl), then squeeze 1/2 tbsp fresh lemon juice over each for brightness. Scatter sliced scallions, toasted sesame seeds, chopped herbs, and the toasted nuts over the bowls. Add reserved pickled ginger slices on top as a garnish.

Serve warm or at room temperature. Provide extra soy sauce or lemon on the side if desired.