AuthorMike EgrieCategoryDifficultyIntermediate
Plant-Packed Veggie Bowl
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup dry farro
 4 large eggs
 7 oz chopped onions
 14 oz asparagus tips, chopped
 ½ cup lemon hummus
 Chopped fresh chives for garnish (optional)
1

Prepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼ teaspoon each salt and pepper. Makes about 3½ cups.

2

Heat small covered saucepot of water to a boil over high heat. Add eggs; reduce heat to medium. Cook eggs 7 minutes; transfer to bowl of ice water. Once cool, peel and cut lengthwise in half.

3

Heat large skillet over medium-high heat; spray with cooking spray. Add onions; cook and stir 3 minutes or until starting to brown. Add asparagus, and ½ teaspoon each salt and pepper; cook and stir 5 minutes or until onions are golden brown and asparagus is tender-crisp. Makes about 3 cups.

4

Divide farro into 4 bowls; top with hummus, eggs and onion mixture. Garnish with chives, if desired.

Ingredients

 1 cup dry farro
 4 large eggs
 7 oz chopped onions
 14 oz asparagus tips, chopped
 ½ cup lemon hummus
 Chopped fresh chives for garnish (optional)

Directions

1

Prepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼ teaspoon each salt and pepper. Makes about 3½ cups.

2

Heat small covered saucepot of water to a boil over high heat. Add eggs; reduce heat to medium. Cook eggs 7 minutes; transfer to bowl of ice water. Once cool, peel and cut lengthwise in half.

3

Heat large skillet over medium-high heat; spray with cooking spray. Add onions; cook and stir 3 minutes or until starting to brown. Add asparagus, and ½ teaspoon each salt and pepper; cook and stir 5 minutes or until onions are golden brown and asparagus is tender-crisp. Makes about 3 cups.

4

Divide farro into 4 bowls; top with hummus, eggs and onion mixture. Garnish with chives, if desired.

Plant-Packed Veggie Bowl
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