Ingredients
- 1 cup Vegan egg like simply eggless or Just egg
- 1 cup uncooked farro rinsed
- fresh herb oil
- 1 small bunch asparagus
- 2-3 pieces Rainbow chard
- wheat sliced bread
- 1 tbsp parmesan (optional)
- garlic powder (optional)
Fresh Herb Oil
- 2 cups olive and veggie oil blend
- 1 shallot minced
- 2-3 cloves garlic smashed
- ½ cup fresh parsley chopped
- ½ cup fresh thyme pulled from stem
- ½ cup fresh oregano chopped
Directions
Cook the Farro
- Fill a medium pot half full of water or your favorite veggie stock and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. I am using whole.
- Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
Fresh Herb Oil
- Make the herb oil by mixing all ingredients together.
- Generously drizzle herb oil over farro like a lite dressing.
- Once your herb oil and farro are ready you can use of them what you need and store the rest in the fridge in an airtight container for later use.
Springtime Scramble
- Start by adding a tiny bit of oil to a non stick pan and toss veggies until bright green, season with salt pepper and garlic powder if desired, remove from pan and keep warm in an oven or cover with a top.
- Toast your bread.
- Using the same nonstick pan with the tiniest bit of oil, add your egg scramble until your desired dryness, I like dry scrambled egg. Sprinkle veggies or egg with Parmesan cheese if desired.
- Once toast is done, serve all together.