Bols de Farro du Marché Fermier

Ingredients for Farmers Market Farro Bowls

• 150g semi-pearled farro

• 1 cuillère à café de sel kasher, plus si nécessaire

• 4 gros œufs

• 1 large watermelon radish or 6–8 red radishes, trimmed, thinly sliced on a mandoline if you’ve got one

• 60 ml de vinaigre de riz nature

• 2 tablespoons sugar, divided

• 1 (400g) block extra-firm tofu, drained

• 45ml plus 60ml grapeseed or vegetable oil, divided

• 2 cuillères à soupe de jus de citron vert frais

• 2 cuillères à soupe de gochujang (pâte de piment coréen)

• 1 cuillère à soupe de mayonnaise

• 1 tablespoon plus 1 teaspoon soy sauce

• 1 tablespoon plus 1 teaspoon toasted sesame oil

• 1 medium courgette or summer squash, halved lengthwise, cut crosswise into (1/4"-thick) half-moons

• 300 to 450g thinly sliced or shredded raw vegetables (such as carrots, spring onions, blanched sugar snap peas, baby bok choy, cucumbers, pea shoots, or alfalfa sprouts)

Pour farro into a medium saucepan of boiling salted water, reduce heat, and simmer, stirring occasionally, until tender, 25–30 minutes. Drain farro and spread out on a rimmed baking sheet; let cool.

Meanwhile, using a slotted spoon, carefully lower eggs into a small saucepan of boiling water and cook 6 1/2 minutes for an oozy, jammy yolk or 7 minutes for a slightly firmer middle. Transfer eggs to a bowl of ice water with slotted spoon and let sit until cool enough to handle, about 2 minutes. Remove eggs from ice water; peel and slice in half lengthwise.

Pack radish slices into a pint jar. Whisk vinegar, 1 tablespoon sugar, 1 teaspoon salt, and 120ml hot water in a small bowl until sugar and salt are dissolved. Pour brine over radish slices; let cool. Cover and chill at least 1 hour before using.

Cut tofu crosswise into 1/2"-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 tablespoons grapeseed oil in a large nonstick skillet over medium-high. Add tofu in a single layer, season with salt, and cook, undisturbed, until golden brown underneath, about 4 minutes. Turn over and cook until golden brown on second side, about 4 minutes. Transfer tofu to a plate; reserve skillet (no need to wipe out).

Whisk lime juice, gochujang, mayonnaise, 60ml grapeseed oil, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining 1 tablespoon sugar in a small bowl. Taste; season with salt if desired.

Heat remaining 1 tablespoon grapeseed oil in reserved skillet over medium-high. Add courgette, season with salt, and cook, tossing just once or twice, until tender and blistered in spots, about 4 minutes. Add remaining 1 teaspoon soy sauce and 1 teaspoon sesame oil and toss to coat. Transfer to a plate.

To serve, divide farro among bowls. Arrange eggs, drained pickled radish, tofu, courgette, and raw vegetables of choice on top as desired. Drizzle each bowl with a few spoonfuls of dressing to your liking.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.