Farro Breakfast Bowl | Rosemary Farm

Ingredients

• 2 Tbsp olive oil, divided
• 6 oz sliced cremini mushrooms
• salt, to taste
• ground black pepper, to taste
• 1 clove garlic, minced
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 1 cup farro
• 3.5 cups vegetable stock
• 2 cups diced butternut squash (about 12 oz)
• 1.5 cups roughly chopped kale
• 4 Large Rosemary Farm eggs, poached
• 1 cup plain Greek yogurt, strained
• 1 Tbsp harissa paste
• 1/2 tsp lemon zest