Savory Kale Mushroom Farro Bowl (Printable Version)

A wholesome breakfast bowl with nutty farro, sautéed mushrooms, kale, and a perfectly cooked egg for a satisfying start to your day.

# Ingredient List:

→ Grains

01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables & Aromatics

04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely chopped
06 - 2 cups cremini or button mushrooms, sliced
07 - 3 cups fresh kale, stems removed, leaves chopped
08 - 2 cloves garlic, minced

→ Seasoning

09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon red pepper flakes

→ Toppings

11 - 2 large eggs
12 - 2 tablespoons crumbled feta cheese
13 - 1 tablespoon chopped fresh parsley
14 - Additional olive oil, for drizzling

# How to Make It:

01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender. Drain any excess water and set aside.
02 - While the farro cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent.
03 - Add mushrooms and cook, stirring occasionally, until softened and browned, about 5-6 minutes.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add chopped kale and cook until wilted, about 2-3 minutes. Season with black pepper and red pepper flakes if desired. Remove from heat.
06 - In a separate non-stick pan, cook the eggs to your liking (fried, poached, or soft-boiled).
07 - Divide the cooked farro between two bowls. Top with the sautéed mushroom and kale mixture. Place one egg on each bowl. Sprinkle with feta cheese and parsley. Drizzle with a little olive oil if desired. Serve warm.

# Expert Advice:

01 -
  • The nutty farro creates such satisfying texture that you will actually look forward to waking up
  • Everything cooks in one pan besides the grains making cleanup incredibly simple
  • You can prep the components ahead and assemble in minutes for busy weekday mornings
02 -
  • I once forgot to rinse the farro and ended up with a starchy cloudy mess that never quite cooked right
  • Adding kale to a hot pan with a little water left from washing it helps steam it perfectly while still getting those nice crispy edges
03 -
  • Always taste your farro before draining as some brands need more time than others for that perfect al dente texture
  • Let the mushrooms get really brown and almost crispy before adding the garlic or they will steam instead of roast

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