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Farro Breakfast Bowl

Photo: Alison Miksch
Total time 30 mins
Yield

Serves 2

This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, and then goes savory with toasty cumin-scented farro and a creamy avocado. It’s also perfectly portioned for two. Boil the farro like pasta—in plenty of water that you’ll drain off—to cut the cook time in half. Toasting the farro in a little oil is a great way to revive any leftover cooked whole grains. Whole-milk Greek yogurt has a cool, luxurious mouthfeel that brings all the elements together. It also has more protein than reduced- or nonfat yogurt.

Ingredients

  • 1/2 cup uncooked farro
  • 2 large eggs (refrigerator-cold)
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 1 medium ripe avocado, halved and pitted
  • 1/4 teaspoon cracked black pepper
  • 3 tablespoons whole-milk plain Greek yogurt
  • 2 lemon wedges

Nutrition Information

  • calories 396
  • fat 22 g
  • satfat 5.3 g
  • monofat 11.8 g
  • polyfat 3 g
  • protein 15 g
  • carbohydrate 37 g
  • fiber 8 g
  • cholesterol 190 mg
  • iron 2 mg
  • sodium 588 mg
  • calcium 100 mg
  • sugars 1 g

How to Make It

  1. Bring a large saucepan filled water to a boil. Add farro; reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.
  2. Bring a small saucepan of water to a boil. Add cold eggs; reduce heat to medium-low and simmer 6 minutes. Place eggs in a bowl of ice water; let stand 6 minutes or until completely cool. Drain and peel.
  3. Heat oil in a small skillet over medium. Add cumin; cook 30 seconds, stirring constantly. Add farro and 1/4 teaspoon salt; cook 2 minutes or until lightly toasted. Place 2/3 cup farro mixture in each bowl. Carefully halve one egg over each bowl. Add one avocado half to each bowl. Sprinkle remaining 1/4 teaspoon salt and pepper evenly over top. Top each with 1 1/2 tablespoons yogurt. Squeeze 1 lemon wedge over each bowl.