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
-
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.