Photo: Caitlin Bensel
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 cups)

This colorful grain bowl is a great make-ahead option for lunches or warm summer evenings. To cook the farro, simmer 1 cup uncooked unpearled farro in about 6 cups water for 25 minutes or until slightly chewy, and then drain, cool, and refrigerate. The bowls are delicious at room temperature, but you can also heat the beans with a splash of chicken stock and reheat the vegetables in a sauté pan with 1 or 2 teaspoons of oil. Cold eggs are best for soft-boiling so the yolk stays slightly runny after the whites are set. Add straight from the refrigerator once the water starts to boil.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl, stirring with a whisk. Reserve 1 1/2 tablespoons cilantro mixture. Add farro to remaining cilantro mixture; toss to coat.

Step 2

Divide farro mixture, chopped grilled vegetables, beans, cheese, and avocado among 4 shallow bowls. Drizzle with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.