# Mom's Veggie Hash

Roasted vegetables on farro with a poached egg

## Advance prep: cook farro.

- Farro, 2 gō: Rinsed until water runs clear.
- Water
- Vegetable bouillon
- Black pepper
- Olive oil

Add farro to rice cooker pot. Rinse several times, then drain and refill to the no. 2 mark for brown rice.

Season to taste. Cook using brown rice program.

## Roast vegetables.

- Broccoli
- Carrot
- Red bell pepper
- Olive oil
- Salt
- Black pepper

Cut vegetables into small, irregular pieces. Preheat oven to 375F convection roast. In a large bowl, toss vegetables with olive oil, salt, and pepper.

Spread vegetables on baking sheet and roast for 20–25 minutes, or until tender and lightly browned.

## Poach eggs.

- Eggs, 4
- Salt
- Vinegar (white)

Fill a saucepan with a few inches of water. Add a splash of vinegar and some salt. Heat to 180–190F.

Crack each egg into a small bowl, then slide gently into the water. Cook for 3-4 minutes, then reserve in a bowl of warm water.

## Assemble and serve.

- Olive oil
- Salt
- Black pepper
- Lemon

Reheat farro if necessary and correct for seasoning and acidity. Portion into bowls.

Top each bowl with vegetables and an egg. Drizzle with additional oil and some lemon juice.