Toasted Farro and Scallions with Cauliflower and Eggs
This dish is inspired by a Moroccan porridge called herbel, which Mourad Lahlou’s mother and grandmother used to cook for him. It’s traditionally made with barley, milk, butter and cinnamon, but Lahlou likes doing it his own way, substituting other grains such as farro instead of barley. Slideshow: Fantastic Farro Recipes
January 2013