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

Ingredients

  • 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

  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. 

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.