Farro Grain Bowl

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  • Ingredients
    1 1/2 cups uncooked farro (3 cups cooked)
    3 Tbsp. olive oil, divided
    1 Tbsp. sherry vinegar
    3/4 tsp. salt, divided
    2 cups arugula
    1 bunch asparagus (about 1 lb)
    10 oz. cherry tomatoes
    12 oz. boneless chicken thighs
    1/8 tsp. ground black pepper
    1/2 tsp. dried oregano
    6 sprigs fresh thyme
    4 Incredible EGGS

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe 

    Calories: 520

    Total fat: 19 g
    Saturated fat: 4 g
    Polyunsaturated fat: 3.0 g
    Monounsaturated fat: 10.5 g

    Cholesterol: 265 mg
    Sodium: 660 mg
    Carbohydrates: 54 g
    Fiber: 8 g
    Sugar: 5 g
    Protein: 35 g
    Vitamin A: 160 mcg
    Vitamin D: 1 mcg
    Folate: 48 mcg
    Choline: 199 mg
    Calcium: 147 mg
    Iron: 4 mg
    Potassium: 770 mg

    This recipe is an excellent source of protein and choline and a good source of vitamin A and folate.

Directions

  1. PREHEAT the oven to 400°F.

  2. COOK the farro according to the package directions. TRANSFER to a large bowl when it’s done cooking and TOSS with 1 tablespoon olive oil, sherry vinegar and 1/2 teaspoon salt. MIX in the arugula. SET aside.

  3. WHILE the farro cooks, PUT the asparagus, tomatoes and chicken on a large sheet. DRIZZLE with the 2 tablespoons of the olive oil and SPRINKLE with pepper, 1/4 teaspoon salt and oregano, and TOSS to coat then arrange in an even layer. EVENLY PLACE the thyme sprigs on top. ROAST for 20 to 25 minutes, or until the chicken registers 165°F. REMOVE from the oven.

  4. MEANWHILE, MAKE the eggs according to your favorite method. If you have an Instant Pot, POUR in 1 cup of water, PUT in the steamer basket, and ADD 4 eggs. COOK at low pressure for 4 minutes for soft boiled, jammy eggs (do 5 minutes for a slightly firmer yolk and up to 7 for hard-boiled if that’s your thing). IMMEDIATELY release the pressure and TRANSFER the eggs to an ice bath. ALLOW them to chill—literally—until it’s time to serve the grain bowl.

  5. TO SERVE, DISTRIBUTE the farro and arugula between four bowls. SLICE the asparagus (or leave them whole) and chicken and PUT on top of the farro, along with the cherry tomatoes