Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Ann Taylor Pittman
Recipe by Cooking Light March 2017

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Credit: Alison Miksch; Food Styling: Catherine Crowell Steele; Prop Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan filled water to a boil. Add farro; reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.

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  • 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.

  • 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.

Nutrition Facts

396 calories; fat 22g; saturated fat 5.3g; mono fat 11.8g; poly fat 3g; protein 15g; carbohydrates 37g; fiber 8g; cholesterol 190mg; iron 2mg; sodium 588mg; calcium 100mg; sugars 1g.
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