Recipe courtesy of Love & Lemons
1 shallot, thinly sliced
1 tablespoon olive oil
2 leeks, white and light green parts, sliced and rinsed well (2 cups)
12 Brussels sprouts, thinly sliced & shredded (1.5 cups)
2 garlic cloves, minced
1 teaspoon ginger, grated
2 teaspoons rice vinegar
1½ cups cooked farro* (see note)
1 teaspoon tamari, more to taste
1 scallion, chopped
lime slices, for serving
- In a small pan, fry the shallots in ½ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so it’s helpful to fry one to test your timing. Drain on a paper towel-lined plate.
- Fry eggs and set aside.
- In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the garlic, ginger and rice vinegar and toss to incorporate. Add the farro, tamari and scallions and toss again. Let cook for another few minutes until the farro is warmed through. Taste and adjust seasonings.
- Divide the farro mixture evenly between two plates and top each with a fried egg and the shallots, if using. Serve with lime slices and sriracha.
*I like to cook my farro like pasta. Bring a pot of water to a boil, then add the farro. Cook until it's tender and chewy, but not mushy (I stop just as the kernels have just started to open up). This can take between about 20-40 minutes, just taste as you go. Drain and let it dry before using.
To make this gluten free, use brown rice instead of farro.