Recipes
Autumn Farro Bowl with Soft Boiled Egg
A hearty farro bowl proves that grain bowls can be both filling and straightforward to prepare. The farro cooks while you roast the cauliflower, making good use of your time in the kitchen. The soft boiled egg adds protein and creates a natural sauce when broken over the warm grains. Make extra farro to speed up meal prep for the rest of the week.
Serves
4
Prep Time
15 min
Cook Time
30 min
Print RecipeIngredients
- 1 cup (250 mL) farro
- 4 eggs
- 2 tbsp (30 mL) olive oil
- 2 cups (500 mL) small cauliflower florets
- ½ small red onion, thinly sliced
- 4 cloves garlic, minced
- ½ tsp (2.5 mL) each salt and pepper
- 19 oz (540 g) (1 can) cannellini beans, drained and rinsed
- 2 plum tomatoes, chopped
- ½ cup (125 mL) prepared pesto
- ⅓ cup (75 mL) crumbled feta cheese
- 4 lemon wedges
Instructions
- Step 1
- Step 2
Heat oil in large non-stick skillet set over medium-high heat; cook cauliflower, onion, garlic, salt and pepper, stirring often, for 5 to 7 minutes or until vegetables are tender but still firm.
- Step 3
Stir in beans, tomatoes and pesto; cook for 2 to 3 minutes or until heated through. Stir in farro until well combined. Divide evenly among four large, shallow bowls. Sprinkle with cheese. Cut each egg in half; arrange over farro. Serve with lemon wedges.
Tips
Sneak in green veggies by adding a handful of baby spinach or shredded kale to the farro near the end of cooking time for a few minutes until wilted.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 550 |
| Fat | 27 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 28 g |
| Fibre | 12 g |
| Sugars | 9 g |
| Protein | 24 g |
| Sodium | 990 mg |
