INGREDIENTS (Serves 2)
1 cup farro
2 and 1/2 cups chicken broth
2 shitake mushrooms
2 or 3 big leaves of kale (in season right now!)
6 or 7 asparagus spears (in season right now!)
1/2 white onion chopped
1 egg, fried or poached
2 big scoops burrata cheese (per serving)
Farro is my new favorite food. It's healthier than rice and tastier than quinoa. It really goes well with everything.
Pour the farro and chicken broth into a pot and bring to a boil. Then turn to low heat and simmer until ready. (About 20-30 minutes)
Chop up all the veggies and saute in olive oil, salt, butter and water. I start with the onion, garlic and mushrooms, then add in the asparagus, then the kale and tomatoes.
Add salt, pepper, a few squirts of sriracha (to taste) and squeeze some fresh lemon on top while cooking. When the veggies are done, quickly fry an egg in a separate pan. Don't cook the egg too long because you want it runny.
Scoop the veggies on top of a pile of farro and place the egg on top. Put 2 scoops of burrata cheese on there too and add more sriracha (or any other hot sauce) to taste.