Farro, Mushroom, and Egg Grain Bowls
A nourishing and deeply satisfying grain bowl featuring nutty farro, earthy seared mushrooms, a perfectly fried egg with a runny yolk, and a bright, creamy herb yogurt. It's a beautiful, wholesome meal that's perfect for lunch or dinner.
Equipment
- Large, deep skillet or Dutch oven with lid
- Medium bowl
- Small bowl (for herb yogurt)
- Large non stick skillet (for frying eggs)
- Wooden spoon
- Tongs
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
For the Mushroom Farro:
- 3 cups vegetable broth plus more if needed
- 1 cup semi pearled farro
- 1 tablespoon canola oil or other high heat oil
- 8 ounces cremini mushrooms cleaned, thinly sliced, and divided
- ¾ teaspoon salt divided
- ½ 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 plain Greek yogurt
- ½ cup fresh 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 divided
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Farro and Mushrooms:
- Soak the Farro: In a medium bowl, combine the farro and 3 cups of vegetable broth. Set aside to soak while you cook the mushrooms.
- Sear Half the Mushrooms: Heat a large, deep skillet or Dutch oven over medium high heat. Add the canola oil. Once the oil shimmers, add about half of the sliced mushrooms (approx. 4 ounces) in a single layer. Sear without stirring for 5 minutes, until the bottoms are deeply browned. Flip the mushrooms with tongs and sear the other side for 3-4 minutes. Remove the seared mushrooms from the pan and season with ⅛ teaspoon of salt and ⅛ teaspoon of pepper.
- Sauté Aromatics and Remaining Mushrooms: Reduce the heat to medium low. Add the 2 tablespoons of olive oil to the pan. Add the remaining mushrooms, the diced onion, and the 4 minced garlic cloves. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and translucent. Season with another ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Stir in the reserved seared mushrooms.
- Cook the Farro: Pour the soaked farro and all of its broth into the pot with the mushroom mixture. Use a wooden spoon to scrape up any browned bits from the bottom. Bring to a boil, then reduce the heat to a simmer. Stir in the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook, uncovered, for about 30 minutes, stirring occasionally, until the farro is tender but still chewy. If the liquid level gets too low, add an extra ½ cup of broth as needed. Once cooked, turn off the heat and cover the pot to keep warm.
Make the Herb Yogurt and Fry the Eggs:
- Make the Herb Yogurt: While the farro cooks, combine the Greek yogurt, minced parsley, grated garlic, and 3 tablespoons of water in a small bowl. Stir until smooth. Season to taste with salt and black pepper. Cover and refrigerate until ready to serve.
- Fry the Eggs (in two batches): Just before serving, heat a large non stick skillet over medium heat. Add 2 teaspoons of olive oil. Crack 2 eggs into a small bowl, then carefully pour them into the hot skillet. Cook for 1 minute, until the edges are set and starting to brown. Cover the skillet with a lid and cook for another 1-2 minutes, until the whites are set but the yolks are still runny. Season with a pinch of salt and pepper. Transfer the eggs to a plate and cover to keep warm. Repeat with the remaining 2 eggs and the remaining 2 teaspoons of oil.
Assemble the Bowls:
- Assemble and Serve: Divide the warm mushroom farro evenly among four bowls. Top each bowl with a fried egg. Add a generous dollop of herb yogurt. Serve immediately, encouraging everyone to break the yolk and mix it into the farro.
Notes
- Farro: This recipe uses semi pearled farro, which cooks faster than whole farro. If using whole farro, you will need to increase the cooking time and possibly add more broth. Cook according to package directions.
- Gluten Free Option: Substitute farro with an equal amount of brown rice, quinoa, or millet. Cook according to package directions, using vegetable broth for flavor.
- Vegan Option: Omit the eggs and use a high quality plain, unsweetened plant based yogurt (like coconut or cashew) in place of Greek yogurt. For extra protein, top with crispy roasted chickpeas.
- Storage: Store leftover mushroom farro, herb yogurt, and any leftover eggs in separate airtight containers in the refrigerator. The farro will keep for up to 4 days, the yogurt for 3-4 days, and the eggs for up to 2 days. For best results, cook fresh eggs when serving leftovers.
- Reheating: Reheat the mushroom farro gently on the stovetop or in the microwave with a splash of water or broth.