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Fried Farro with Asparagus

Fried Farro with Asparagus

Fried Farro with Asparagus Photo
Difficulty Level: Intermediate
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT40M
    35 Minutes
  • Yield:
    4 Servings
This fried rice variation subs out the rice for farro, adding whole grains and protein your dish. Fresh asparagus adds a burst of flavor and a touch of Spring to each bite!
Ingredients
  • 1 cup (uncooked) emmer farro, rinsed
  • 2 eggs, beaten
  • 1 tablespoon sesame oil
  • Cooking oil (olive, avocado, canola, etc.)
  • 4 green onions, thinly sliced (white and green parts), divided
  • 1 clove garlic, minced
  • 1 generous cup asparagus (about 1/2 pound), sliced diagonally in 1/4-inch pieces
  • Soy sauce to taste
  • Toasted sesame seeds for garnish
  • 236.59ml (uncooked) emmer farro, rinsed
  • 2 eggs, beaten
  • 12.78g sesame oil
  • Cooking oil (olive, avocado, canola, etc.)
  • 4 green onions, thinly sliced (white and green parts), divided
  • 1 clove garlic, minced
  • 1 generous cup asparagus (about 1/2 pound), sliced diagonally in 1/4-inch pieces
  • Soy sauce to taste
  • Toasted sesame seeds for garnish

This fried rice variation subs out the rice for farro, adding whole grains and protein your dish. Fresh asparagus adds a burst of flavor and a touch of Spring to each bite!

Preparation
STEP 1

Place farro in a saucepan covered with lightly salted water by a few inches. Bring to a boil. Reduce heat and simmer 25-30 minutes, or until tender. Drain and cool (can be done a day ahead).

STEP 2

Combine eggs and sesame oil; set aside.

STEP 3

Lightly coat a large non-stick pan or wok with oil and heat to medium high. Add garlic and white part of green onions; stir fry about 10 seconds. Add asparagus; stir fry about 30 seconds or until bright green.

STEP 4

Add cooked farro and toss until warmed through. Push farro and asparagus aside to one half of pan. Add a little more oil to empty side of pan and add egg. Do not disturb until almost set. Stir into farro, breaking egg into pieces.

STEP 5

Toss in remaining green onion and season very lightly with soy sauce. Garnish with sesame seeds and serve hot.

Options

This dish readily accepts variations - add whatever fresh vegetables are in season. Try kale, shredded carrots, summer squash, cabbage, fresh green peas or anything you can think of to make it your own!

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