This was a very surprisingly delicious meal the first time we made it. There are some interesting combinations I wouldn’t have considered. It’s also fairly quick to make and healthy.

Print Recipe

Spring Veggie Farro Bowl with Feta

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Vegetarian

Keyword: Inspired by Marley Spoon, Spring

Servings: servings

Calories: 461kcal

Ingredients

4 oz farro
4 oz radishes
½ lb asparagus
1 Fresno chile or 1 Anaheim chile
1 oz scallions
¼ oz fresh dill or thyme
4 oz feta
¼ cup sour cream
3 eggs
1 tbsp red wine vinegar or other sweet vinegar
¼ tsp sugar
1 tsp salt
1 tsp ground black pepper
1 tbsp olive oil
1 oz pepitas optional

Instructions

Bring a large saucepan of water to a boil with plenty of salt. Add ⅔ cups farro and cook for 15-20 minutes, until cooked. Drain well and shake to get most of the liquid out.
While that is cooking, prepare the eggs. In a large saucepan or stock pot, add about 1" water and a steamer basket. Cover and bring to a boil. Once boiling heavily, gently lower the eggs into the pot. Cover and cook the eggs for about 8 minutes to get a semi-soft interior texture.
Preheat oven to 450ºF, with a rack in the upper third of the oven. Trim ends from the radishes and cut into ½” wedges. Trim the woody ends from the asparagus. Halve the Fresno chile, discard the stem and seeds and finely chop.
In a small bowl, whisk 2 tbsp oil, 1 tbsp vinegar, a ¼ tsp each sugar, salt and pepper. Stir in the chopped pepper and set aside to marinate.
On a rimmed baking sheet, toss the asparagus and radishes with 1 tbsp oil and season with salt and pepper. Roast on the upper rack until the asparagus is bright green and everything is cooked, about 8-10 minutes.
Trim the scallions and thinly slice. Roughly chop dill fronds and tender stems (or thyme leaves). Crumble the feta into a small bowl and add the ¼ cup sour cream and mash together with a fork. Stir in the scallions, dill/thyme and 2 tbsp water. Season with salt and pepper.
Serve farro, topped with radishes and asparagus, then topped with the feta cream mix, then the eggs (sliced in half). Sprinkle on pepitas and drizzle on the chile and vinaigrette.

Nutrition

Nutrition Facts

Spring Veggie Farro Bowl with Feta

Amount Per Serving

Calories 461 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Trans Fat 1g

Cholesterol 207mg69%

Sodium 1361mg59%

Potassium 589mg17%

Carbohydrates 40g13%

Fiber 10g42%

Sugar 6g7%

Protein 20g40%

Vitamin A 1381IU28%

Vitamin C 16mg19%

Calcium 290mg29%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.