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Farro, Mushroom, and Egg Grain Bowls
Farro, Mushroom, and Egg Grain Bowls
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Satisfying farro, mushroom, and egg bowls - perfect for a flavorful work week lunch.
Ingredients:
  • For the mushroom farro
  • 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
  • For the herb yogurt
  • 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
  • For the fried eggs
  • 4 large eggs
  • 4 teaspoons extra-virgin olive oil
Instructions:
  • Prepare the farro by soaking it in vegetable broth in a medium bowl while you sauté the mushrooms.
  • Achieve a perfect sear: Heat canola oil in a large skillet over medium-high heat until shimmering. Add half of the mushrooms and sear without stirring for 5 minutes until nicely browned on one side. Flip with tongs and sear for an additional 3 to 4 minutes until browned on the other side. Remove from pan and season with 1/8 tsp kosher salt and 1/8 tsp black pepper for extra flavor.
  • Cook the remaining mushrooms, onion, and garlic in olive oil over medium-low heat for 8 to 10 minutes until the onions are soft and translucent. Season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper, then add the rest of the mushrooms to the pan.
  • Cook the farro: Combine the soaked farro and vegetable broth with the onions, garlic, and cooked mushrooms in a pot. Deglaze by scraping up any browned bits with a wooden spoon. Bring to a boil, then simmer. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Simmer uncovered for about 30 minutes until tender, stirring occasionally. If needed, add 1/2 cup of broth at a time to adjust liquid level. Adjust seasoning if necessary, then cover to keep warm after turning off the heat.
  • Prepare the herb yogurt by combining yogurt, parsley, garlic, and water in a small bowl. Season with salt and black pepper to taste, then refrigerate until serving.
  • To fry the eggs, crack two eggs into a bowl. Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Carefully pour the eggs into the skillet and cook for 1 minute until the whites are set. Season with salt and pepper and transfer to a plate. Repeat the process with the remaining two eggs.
  • Prepare the grain bowls by dividing the mushroom farro among 4 bowls. Add an egg and a dollop of herb yogurt to each bowl. Serve the bowls warm.
  • Store the leftover mushroom farro, herb yogurt, and eggs in separate airtight containers in the fridge. Mushroom farro will last up to 4 days, garlic yogurt will last 3 to 4 days, and eggs will last 3 days. Smitten with the recipe? Share your affection with stars below!

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