A Beautiful "Disaster"


One of my favorite things about experimenting in the kitchen is working through the "mistakes" that I make. More often than not, these mistakes tend to lead me to some of my best recipes. Seriously! Take my FAVORITE way to eat grains, for example: that beautiful bowl of nourishing goodness that you see above was supposed to be a broth. Yes, a thin broth. As the base was simmering, I was organizing my grains.. which happen to be on a shelf above the stove. So, naturally, I dropped an entire mason jar of farro into the pot!

Farro, by the way, is awesome. Aside from being full of fiber, protein, B vitamins, and iron, it also has the most perfect texture. It's chewy AND not chewy at the same time (does that even make sense?). It's also a little more expensive than some of the other more popular grains out there, so you can imagine my discontent when I dropped a full mason jar of the stuff into a simmering pot of vegetable broth and kombu (the "King of Seaweed:" a nutritional powerhouse that improves digestion, improves thyroid function, and will make the most amazing broth that you have ever tasted!). Womp.

Womp not! The farro soaked up the broth beautifully, the flavors of the add-ins (mushrooms and leeks) paired perfectly, and the taste?! Unbelievable, to say the least. Every single bite is a burst of nourishing deliciousness. I also decided to reserve the kombu strips that I was simmering and turn them into "noodles" by chiffonading them:

So cute, right? 

This recipe makes a lot, but you can also do a lot with this recipe! It is delicious on its own, but it is also amazing as a base for a grain bowl (you can add baked tofu, veggies, and avocado), in soup, in a Buddha bowl (add a protein, some greens, and some beans)... I even like it in tacos! Get creative!

Nourishing Kombu Grain Bowl

Vegan // Makes a LOT, roughly 6-7 cups: lunches for the entire week? Done.


  • 6 Cups Water
  • 5 Dried Kombu Strips
  • 2-3 Green Ends of Leeks, chopped* 
  • 1/2 Yellow Onion, thinly sliced
  • 2 Cups Mushrooms, chopped
  • 1-Inch Knob Ginger, minced
  • 2 Cups Farro, rinsed

* When using leeks, you traditionally discard the green ends. Don't throw them out! Save them for broths! You can also use the white parts, but I love using the ends this way so as to not waste them! Once they've been simmering in broth, they will be more tender and fine to eat! If you prefer to remove them, simply leave them as long pieces so they are easier to remove.


1. Add everything to a large soup pot, bring to a boil, reduce to a simmer, cover, and cook for at least one hour. 
2. Remove kombu strips using a slotted spoon and set aside to cool (you can place them in a bowl or a tray with high edges since they will be very wet). Allow the "broth" to continue to simmer.
3. Once cooled, chiffonade the kombu and return it to the pot. Stir to combine.
4. Most of the liquid will be absorbed by this time, but there will be a bit remaining. Enjoy it! I really love this farro in broth! The rest will absorb in the next hour or so.