Farro Breakfast Bowl
Farro Breakfast Bowl This savory and hearty grain bowl features farro, colorful vegetables, and creamy harissa labneh.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Saute pan
- Pot
- Saucepan
- Slotted spoon
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Serving bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
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 1/2 cups vegetable stock
- 2 cups diced butternut squash (about 12 oz)
- 1 1/2 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
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