By Esther Boateng
The star of this colorful grain bowl is overnight soaked farro cooked with all-purpose seasoning, turmeric, and pepper salt. Chopped fennel, sweet peppers, and a dash of balsamic vinegar or pinch of pepper salt adds the finishing touches to this delicious dish.
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The star of this colorful grain bowl is overnight soaked farro cooked with all-purpose seasoning, turmeric, and pepper salt. Chopped fennel, sweet peppers, and a dash of balsamic vinegar or pinch of pepper salt adds the finishing touches to this delicious dish.
To a moderately heated pan add ghee.
Add eggs, turmeric, pepper salt, wild ramp, and all-purpose seasoning and scramble until cooked.
Add cooked farro to the egg mixture.
Add sweet peppers, chopped fennel, and olive paste and mix briefly.
Garnish with fermented hot sauce or balsamic vinegar and serve immediately.
When preparing farro I like to add 1/2 tsp of turmeric and 1/2 tsp. of pepper salt. Make sure the cooked farro is completely drained before you add it to the egg mixture. You can even prepare the farro ahead of time and let it rest until you’re ready to use it.
