Farro Breakfast Bowl - GUEST BLOG

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 This Kevin's take on a farro breakfast bowl recipe. He loved it and felt like it was a a filling and healthy breakfast. Recipe is from Washington Post.



FOR THE BOWL
  • 2 cups cooked chilled pearled farro (see NOTES)
  • 1 1/2 cups canned, no-salt-added black beans, rinsed, drained and chilled
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 medium red onion, cut in half and then into very thin half-moon slices
  • 1/2 cup packed chopped fresh spinach
  • 2 teaspoons extra-virgin olive oil, plus more for the pan
  • 6 large eggs
  • Flesh of 1 ripe Hass avocado, cut lengthwise into thin slices
  • Cilantro sprigs, for garnish
  • 3 ounces queso fresco, crumbled (1/2 cup), for garnish (optional)
Directions 

For the bowl: Combine the farro, black beans, coriander, chili powder, red onion, spinach and oil in a mixing bowl, tossing to incorporate. Cover and refrigerate up to 3 days in advance. The yield is 4 cups.

When ready to serve, heat a splash of oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the farro mixture and cook, stirring, for a few minutes until heated through. Divide among individual bowls.

Crack the eggs into the same skillet; cook according to your preference. Divide among individual bowls. Top with each portion with egg, salsa verde and pico de gallo. Garnish with avocado slices, cilantro sprigs and the queso fresco, if using. Serve right away.

NOTES: Toast the ground cumin in a small, dry skillet over medium heat for a few minutes, until fragrant and slightly darkened, shaking the pan to avoid scorching. Cool completely before using.

To cook the farro, place 1 cup of it in a large saucepan. Add 3 cups of water. Stir and bring to a boil over high heat, then reduce the heat to low, cover and cook until the farro is tender yet still somewhat chewy, about 30 minutes. Drain, then transfer the farro to a mixing bowl. Let cool in the refrigerator or at room temperature. The yield is about 3 cups; use the leftover cup to make a different grain bowl or salad.

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