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
Ingredients
Nutrition Facts
- Calories
- 550
- Fat
- 27 g
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Sodium
- 990 mg
- Sugars
- 9 g
- Protein
- 24 g
- Fibre
- 12 g
- Carbohydrate
- 28 g
- 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
Instructions
-
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.
-
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.
Notes
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.