Farro Bowls with Mushroom & Egg
A hearty and elegant dish, these Farro Bowls with Mushroom & Egg combine earthy farro, seared mushrooms, and a perfectly fried egg, finished with a creamy herb yogurt for a comforting yet refined meal.
4 Servings
Ingredients
For the Mushroom Farro:
- 3 c vegetable broth plus more if needed
- 1 c semi-pearled farro see note
- 1 tbsp canola oil
- 8 oz cremini mushrooms cleaned, thinly sliced, and divided
- ¾ tsp salt divided
- ½ tsp black pepper divided
- 2 tbsp extra-virgin olive oil
- 1 medium onion finely diced
- 4 cloves garlic finely minced
For the Herb Yogurt:
- 1 c full-fat Greek yogurt
- ½ c flat-leaf parsley finely minced
- 1 small garlic clove grated or finely minced
- 3 tbsp water
- Salt to taste
- Black pepper to taste
For the Fried Eggs:
- 4 large eggs
- 4 tsp extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Farro:
- Place the farro in a medium bowl and cover with vegetable broth. Allow it to soak while preparing the mushrooms. Soaking enhances flavor and shortens cooking time.
Sear the Mushrooms:
- Heat the canola oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil shimmers, add half of the sliced mushrooms. Allow them to cook undisturbed for approximately 5 minutes, or until the undersides are deeply browned. Turn and cook for an additional 3 to 4 minutes until evenly seared. Remove from the pan and season with ⅛ tsp salt and ⅛ tsp black pepper.
Sauté the Aromatics:
- Reduce the heat to medium-low and add the olive oil. Incorporate the remaining mushrooms, diced onion, and minced garlic. Sauté gently for 8 to 10 minutes, stirring occasionally, until the onions are translucent and fragrant. Season with another ⅛ tsp salt and ⅛ tsp black pepper. Return the reserved mushrooms to the pan and combine.
Cook the Farro:
- Pour the soaked farro and its broth into the skillet with the vegetables. Stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, then lower the heat to a simmer. Season with ½ tsp salt and ¼ tsp black pepper. Simmer uncovered for about 30 minutes, stirring occasionally, until the farro is tender yet retains a pleasant chew. If the mixture becomes too dry, add additional broth, ½ cup at a time. Taste and adjust seasoning as needed. Cover to keep warm.
Prepare the Herb Yogurt:
- In a small bowl, combine the Greek yogurt, parsley, garlic, and water. Mix until smooth and creamy. Season with salt and black pepper to taste. Chill until ready to serve.
Fry the Eggs:
- Heat 2 tsp olive oil in a non-stick skillet over medium heat. Carefully crack two eggs into the skillet and cook for about 1 minute, until the whites begin to set and the edges turn crisp. Cover the pan for 1 to 2 minutes to set the whites completely while leaving the yolks soft. Season lightly with salt and pepper. Transfer to a plate and repeat with the remaining eggs.
Assemble the Bowls:
- Divide the mushroom farro evenly among four serving bowls. Top each portion with a fried egg and a generous spoonful of the herb yogurt. Serve immediately while warm.
Notes
To make this dish gluten-free, substitute farro with a naturally gluten-free grain such as quinoa, brown rice, or buckwheat. Each will offer a slightly different texture: quinoa will be lighter and fluffier, while brown rice and buckwheat add a heartier consistency. Ensure the vegetable broth used is certified gluten-free, as some commercial varieties may contain wheat-based additives. All other ingredients in this recipe are naturally gluten-free.