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.

Prep Time:
15 min
Cook Time:
30 min


Nutrition Facts
  • 1 cup (250 mL) farro
  • 4 eggs
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) small cauliflower florets
  • 1/2 small red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 tsp (2.5 mL) each salt and pepper
  • 19 oz (540 g) (1 can) cannellini beans, drained and rinsed
  • 2 plum tomatoes, chopped
  • 1/2 cup (125 mL) prepared pesto
  • 1/3 cup (75 mL) crumbled feta cheese
  • 4 lemon wedges


  1. Prepare farro according to package directions. Prepare soft or hard cooked eggs.

  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.

  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. 


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.