Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado

1. Heat 1/4 cup of the olive oil in a large saucepan over medium heat until hot and shimmering.
2. Add fennel, onion, garlic and kosher salt.
3. Cook, stirring occasionally, until the fennel is softened, about 8 minutes.
4. Add stock and farro and bring to a boil over high heat.
5. Reduce the heat to medium and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes. Set aside.
6. While the farro is cooking, cut the Persian cucumbers in half lengthwise, then cut them into half-inch slices on the bias. Put them into a large bowl and set aside.
7. Tear the outer radicchio leaves into bite-size pieces, discarding the base and heart. Put radicchio into the bowl with the cucumbers and toss with 1/2 Tbsp. salt; let stand for 10 minutes. Lightly rinse radicchio and cucumbers in a strainer; gently squeeze and dry on paper towels.
8. In a large bowl, toss the cucumbers and radicchio with the endive, rice vinegar, soy sauce, sesame oil, mirin, and grated ginger and set aside.
9. Divide the cooked farro among four bowls. Top farro with cucumber radicchio mixture, burrata and avocado slices.
10. Garnish each bowl with strips of nori, scallion, and a tiny pinch of flakey sea salt.

Serving Suggestion: Serve as a light dinner or hearty lunch.

Beverage Pairing: Dry white wine or light Asian beer pair perfectly with this grain bowl.