Special Egg-Fried Farro
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.
Special Egg-Fried Farro
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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.
Ingredients
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2 tsp. Dr. Cowan’s Garden A2/A2 Ghee
- 2 eggs
- 1/4 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
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1/4 tsp. Dr. Cowan’s Garden Organic Pepper Salt
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1/2 tsp. Dr. Cowan’s Garden Wild Ramp Powder
- 1/4 tsp. Dr. Cowan’s Garden Pluck All-Purpose Seasoning
- 1/4 cup farro, preferably soaked overnight and cooked according to instructions
- 2 Tbsp. sweet peppers, diced (optional)
- 2 Tbsp. fresh fennel, diced (optional)
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1 tsp. Dr. Cowan’s Garden Organic Olive Paste (optional)
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Dash Jaya Raw Fermented Probiotic Hot sauce (optional)
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Dash Dr. Cowan’s Garden Organic Balsamic Vinegar, garnish
Directions
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.
Recipe Note
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.
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