This Easy Dinner For 2 Has A Secret Gut-Healing Ingredient

Contributing Food Editor By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.

Photo by Healthyish

Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.

Lindsay Maitland Hunt’s Healthyish cookbook is packed with the type of simple-but-genius recipes that become weeknight staples, and this gut-healing farro is no exception. The secret is in the kimchi, a fermented chili cabbage mixture that’s a staple in Korean cuisine. While some of the kimchi goes into the hot dish to permeate the grains with flavor, the rest is heaped on top, providing billions of probiotics to put your belly into a state of healthy balance. The farro, an ancient whole grain, adds food for those probiotics, helping nourish them into absolutely thriving (if you’d prefer the recipe be gluten-free, though, sub quinoa or rice, as desired!).  

Kimchi-Fried Farro

Serves 2

"An ex-boyfriend of mine bought tickets to a Korean cooking class a couple of years ago. Huge win: We made kimchi–fried rice and it quickly became a go-to dinner," says Lindsay. "Here, I go heavy on the eggs (for protein) and toast up nutty farro for body. But any grain will work well, so if you’ve got something else on hand, use it!"

Ingredients

  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1½ cups (300 g) cooked farro
  • 1½ cups (225 g) chopped kimchi
  • ½ cup (80 g) canned adzuki beans, rinsed
  • ½ cup chopped fresh cilantro leaves, plus more for serving
  • 1 avocado, sliced

Method

  1. Beat the eggs with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a medium nonstick skillet over medium-high heat. Add the farro and cook until golden brown, 4 to 6 minutes. Stir it only a few times so the farro toasts and crisps.
  2. Add 1 cup of the kimchi and the beans and cook, stirring often, until hot, about 2 minutes more. Turn the heat down to low and pour in the eggs. Immediately start stirring with a spatula and cook until the eggs are cooked but still soft, about 1 minute. Stir in the cilantro.
  3. Divide the farro between two bowls and top with the remaining ½ cup kimchi, the sliced avocado, and extra cilantro.

Based on excerpts from Healthyish by Lindsay Maitland Hunt, with the permission of Abrams. Copyright © 2017.

And are you ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.

More On This Topic

The Elimination Diet
More Food

Popular Stories

Latest Articles

Latest Articles

Sites We Love

Your article and new folder have been saved!