Ingredients
- 1 cup Bluebird Emmer Farro uncooked, rinsed
- 2 eggs beaten
- 1 tablespoon sesame oil
- oil for frying
- 4 green onions thinly sliced (white and green parts), divided
- 1 clove garlic minced
- 1 cup asparagus about 1/2 pound, sliced diagonally in 1/4-inch pieces
- soy sauce to taste
- sesame seeds toasted, for garnish
Methods
- Place Farro in a saucepan covered with lightly salted water by a few inches.
- Bring to a boil. Reduce heat and simmer 45-50 minutes, or until tender. Drain and cool (can be done a day ahead).
- Combine eggs and sesame oil; set aside.
- 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 for about 10 seconds.
- Add asparagus; stir-fry for about 30 seconds or until bright green
- Add cooked Farro and toss until warmed through.
- Push Farro and asparagus aside to one-half of the pan.
- Add a little more oil to the empty side of the pan and add the eggs. Do not disturb until almost set.
- Stir into Farro, breaking the egg into pieces.
- Toss in remaining green onion and season very lightly with soy sauce.
- Garnish with sesame seeds and serve hot.
- This dish readily accepts variations! Add whatever fresh vegetables are in season. Try kale, shredded carrots, summer squash, cabbage, or fresh green peas.
