Simply Recipes / Karishma Pradhan
I’m a huge fan of farro, a chewy, nutty grain.
This lunch features farro cooked with earthy mushrooms, a fried egg, and a tangy herb yogurt.
With pearled farro, the bran has been removed and cooks more quicklyusually within 15 minutes.
Simply Recipes / Karishma Pradhan
Semi-pearled retains some bran, so the cooking time is closer to 30 minutes.
In this recipe, I call for semi-pearled farro.
One tip I learned fromSmitten Kitchenis that the packaging does not always label the jot down of farro.
Simply Recipes / Karishma Pradhan
Regardless, I recommend tasting the farro after 25 minutes and adjusting the cook time as needed.
Frying Eggs to Perfection
Everyone has their method and preference for frying eggs.
I love a crispy fried egg, so I will often fry the egg over medium heat.
Simply Recipes / Karishma Pradhan
I recommend a non-stick pan to prevent any accidental sticking.
Bringing your lunch to work?
Alternatively, just skip the egg!
Simply Recipes / Karishma Pradhan
It’ll still taste great without it.
Mix and Match the Vegetables
Not a fan of cremini mushrooms?
Here are a few substitutions.
Simply Recipes / Karishma Pradhan
If working from home, you’re able to make the mushroom farro and yogurt ahead of time.
Just before serving, reheat the farro in the microwave and fry the eggs.
Just before serving, reheat the farro and mushrooms in the microwave, then reheat the eggs.
Simply Recipes / Karishma Pradhan
Dollop a bit of yogurt on top and dig in!
More Grain Bowls for Lunch!
Farro, Mushroom, and Egg Grain Bowls
This recipe calls for semi-pearled farro.
Simply Recipes / Karishma Pradhan
One tip I learned fromSmitten Kitchenis that the packaging does not always label the pop in of farro.
Instead, look for package instructions with cooking times between 25 and 30 minutesthey are likely semi-pearled farro.
Let soak while you cook the mushrooms.
Simply Recipes / Karishma Pradhan
Set a large, deep skillet or Dutch oven over medium-high heat and add in the canola oil.
Resist the urge to stir the mushrooms, as this helps give a nice sear.
Use tongs to flip them, then sear on the other side for 3 to 4 minutes until browned.
Simply Recipes / Karishma Pradhan
Remove from the pan and season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper.
Reduce the heat to medium-low, then add the olive oil.
Pour the soaked farro and vegetable broth into the pot with the onions, garlic, and cooked mushrooms.
Simply Recipes / Karishma Pradhan
Be sure to scrape up any stuck bits from the bottom of the pan with a wooden spoon.
Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Simply Recipes / Karishma Pradhan
Taste and season again with salt and pepper, if needed.
Turn the heat off, then place the lid on to keep warm.
While the farro cooks, prepare the yogurt.
Simply Recipes / Karishma Pradhan
In a small bowl, combine the yogurt, parsley, garlic, and water.
Season to taste with salt and black pepper.
Keep refrigerated until ready to serve.
Just before serving, fry the eggs.
Crack two eggs into a small bowl and set them aside.
Also, set aside two plates.
Set a large non-stick skillet over medium heat and add 2 teaspoons of olive oil.
When the oil is hot, carefully pour the eggs into the skillet.
Cook for 1 minute, watching as the egg begins to blister and bubble.
Place the lid on the pan for 1 to 2 minutes or until whites are set.
Season with salt and black pepper.
Use a non-stick spatula to transfer to the plate and cover with the other plate to keep warm.
To serve, divide the mushroom farro among 4 bowls.
Top each bowl with an egg and a dollop of herb yogurt.
Store leftover mushroom farro, herb yogurt, and eggs in separate airtight containers in the fridge.
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