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Kimchi Miso Nourish Bowl With Farro, Charred Purple Sprouting Broccoli & Pak Choi

Kimchi Miso Nourish Bowl With Farro, Charred Purple Sprouting Broccoli & Pak Choi

A delicious and aromatic fried rice dish, with a few healthy swaps including farro grains, which are high in gut-loving fibre! Protein-packed purple sprouting broccoli, pak choi and peas are cooked until tender, then tossed through nutty brown rice grains, along with tangy chopped kimchi and an umami-rich miso dressing. All freshened up with sliced spring onion and red chilli.

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Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan and a large wok or frying pan.

STEP 2

Bring a pan of lightly salted water to the boil in your saucepan, add the farro grains and cook until tender, around 15-20 minutes. Drain and set aside.

STEP 3

Slice the base off the pak choi and pull apart the leaves with your hands. Cut the broccoli into bite-sized pieces.

Trim the roots from the spring onions, then cut them in two where the pale green and white parts meet. Cut the whites into 4cm logs. Finely slice the greens. Keep the greens and whites separate.

Dice the kimchi and finely slice the red chilli.

STEP 4

Once the farro has been cooking for 10 minutes, place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.  

STEP 5

Stir through the cooked farro, kimchi, miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes.   

STEP 6

Divide the the farro and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!.