Recipes
Autumn Farro Bowl with Soft Boiled Egg
Settle down to dinner with a warm and satisfying bowl of healthful grains tossed with cauliflower, cannellini beans, pesto, feta cheese – and topped with a simple egg.
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 |
