Name: Farro, Mushroom, and Egg Grain Bowls
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 cups vegetable broth, plus more if needed -; 1 cup semi-pearled farro -; 1 tablespoon canola oil -; 8 ounces cremini mushrooms, cleaned, thinly sliced, and divided -; 3/4 teaspoon salt, divided -; 1/2 teaspoon black pepper, divided -; 2 tablespoons extra-virgin olive oil -; 1 medium onion, finely diced -; 4 cloves garlic, finely minced -; 1 cup full-fat Greek yogurt -; 1/2 cup flat-leaf parsley, finely minced -; 1 small garlic clove, grated or finely minced -; 3 tablespoons water -; Salt, to taste -; Black pepper, to taste -; 4 large eggs -; 4 teaspoons extra-virgin olive oil -; Salt, to taste -; Black pepper, to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Farro, Mushroom, and Egg Grain Bowls

1. 3 cups vegetable broth, plus more if needed -

2. 1 cup semi-pearled farro -

3. 1 tablespoon canola oil -

4. 8 ounces cremini mushrooms, cleaned, thinly sliced, and divided -

5. 3/4 teaspoon salt, divided -

6. 1/2 teaspoon black pepper, divided -

7. 2 tablespoons extra-virgin olive oil -

8. 1 medium onion, finely diced -

9. 4 cloves garlic, finely minced -

10. 1 cup full-fat Greek yogurt -

11. 1/2 cup flat-leaf parsley, finely minced -

12. 1 small garlic clove, grated or finely minced -

13. 3 tablespoons water -

14. Salt, to taste -

15. Black pepper, to taste -

16. 4 large eggs -

17. 4 teaspoons extra-virgin olive oil -

18. Salt, to taste -

19. Black pepper, to taste -

How to cook deliciously - Farro, Mushroom, and Egg Grain Bowls

1. Stage

Soak the farro: In a medium bowl, pour in the farro and vegetable broth. Let soak while you cook the mushrooms.

2. Stage

Sear the mushrooms: Set a large, deep skillet or Dutch oven over medium-high heat and add in the canola oil. When the oil shimmers, add about half of the mushrooms and sear on one side for 5 minutes until the bottoms are nicely browned. Resist the urge to stir the mushrooms, as this helps give a nice sear. Use tongs to flip them, then sear on the other side for 3 to 4 minutes until browned. Remove from the pan and season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper.

3. Stage

Sauté the remaining mushrooms and aromatics: Reduce the heat to medium-low, then add the olive oil. Sauté the remaining mushrooms, onion, and garlic for 8 to 10 minutes (or until the onions are soft and translucent). Add another 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper to the mixture, then stir in the rest of the mushrooms.

4. Stage

Cook the farro: Pour the soaked farro and vegetable broth into the pot with the onions, garlic, and cooked mushrooms. Be sure to scrape up any stuck bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the farro simmer, uncovered, for about 30 minutes, until the grains feel tender but still have a slight chew. Stir occasionally, and if you notice that the water is level is too low, you can add an additional 1/2 cup of broth at a time. Taste and season again with salt and pepper, if needed. Turn the heat off, then place the lid on to keep warm.

5. Stage

Make the herb yogurt: While the farro cooks, prepare the yogurt. In a small bowl, combine the yogurt, parsley, garlic, and water. Season to taste with salt and black pepper. Keep refrigerated until ready to serve.

6. Stage

Fry the eggs: Just before serving, fry the eggs. Crack two eggs into a small bowl and set them aside. Also, set aside two plates. Set a large non-stick skillet over medium heat and add 2 teaspoons of olive oil. When the oil is hot, carefully pour the eggs into the skillet. Cook for 1 minute, watching as the egg begins to blister and bubble. Place the lid on the pan for 1 to 2 minutes or until whites are set. Season with salt and black pepper. Use a non-stick spatula to transfer to the plate and cover with the other plate to keep warm. Crack the remaining two eggs in the bowl, add another 2 teaspoons of olive oil to the pan, and repeat the frying process.

7. Stage

Assemble grain bowl: To serve, divide the mushroom farro among 4 bowls. Top each bowl with an egg and a dollop of herb yogurt. Serve warm.

8. Stage

Storage: Store leftover mushroom farro, herb yogurt, and eggs in separate airtight containers in the fridge. The mushroom farro will last up to 4 days, garlic yogurt will last 3 to 4 days, and eggs will last 3 days. Did you love the recipe? Give us some stars below!