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Farro Breakfast Bowl

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Ingredients

Scale

For the breakfast bowl:

  • 2 tablespoon olive oil, divided
  • 6 ounces sliced cremini mushrooms
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 cup farro
  • 3 1/2 cups vegetable stock
  • 2 cups diced butternut squash (about 12 ounces)
  • 1 1/2 cups roughly chopped kale
  • 4 eggs (for one egg per serving) or 8 eggs (for two eggs per serving), poached*

For the harissa labneh:

  • 1 cup plain Greek yogurt, strained*
  • 1 tablespoon harissa paste
  • 1/2 teaspoon lemon zest
  • Salt, to taste

Instructions

For the breakfast bowl:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms in a single layer and sauté for until golden brown, about 3-5 minutes without stirring. Season with salt and pepper. Flip mushrooms over and sauté until other side is golden brown, about 2-4 minutes without stirring. Add garlic and thyme and cook until fragrant, about one minute.
  3. Add farro and vegetable stock. Bring to a boil. Reduce heat to low, cover, and let simmer until farro is tender and sauce forms, about 50 minutes.
  4. On a baking sheet, add butternut squash. Drizzle with remaining olive oil and season with salt and pepper. Toss to coat.
  5. Roast squash at 425 degrees F until tender and slightly browned, about 30-40 minutes.
  6. Once farro has cooked, add roasted butternut squash. Stir in kale until slightly wilted.
  7. Season with salt and pepper, to taste.
  8. Serve farro bowl with poached egg(s) and harissa labneh.

For the harissa labneh:

  1. In a small bowl, whisk together strained yogurt, harissa paste and lemon zest. Season with salt, to taste. Spoon labneh at the bottom of the bowl before layering farro mixture and egg over top or drizzle over top.

Notes

  • To reheat farro, add a splash of vegetable broth to maintain texture.
  • To strain Greek yogurt, line bowl with strainer and cheesecloth. Spoon yogurt on top of cheesecloth and let sit in the refrigerator for 12-24 hours.
  • If you don’t want to poach an egg following the instructions below, try using poaching pods to make it easier.

How to poach an egg:

  1. Bring a large pot of water to a boil, then reduce to low.
  2. Crack the egg in a small ramekin or bowl.
  3. Add one tablespoon of white vinegar to the pot and stir to create a vortex.
  4. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.
  5. Once the egg is done, use a slotted spoon to remove the poached egg.
  6. Dab with a paper towel to remove excess water and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast
  • Method: Bowl
  • Cuisine: Savory

Find it online: https://karalydon.com/recipes/farro-breakfast-bowl/