Springy Greens & Grains Bowl
Start your day with a vibrant bowl that balances hearty grains, peppery greens, and a punch of flavor. This bowl is a celebration of spring—full of texture, color, and feel-good ingredients. It’s equally great for a slow weekend brunch or a nourishing weekday breakfast or lunch that actually keeps you full.
Sarah Gorman
Ingredients
1 cup cooked farro (pearled or semi-pearled works great)
1 cup arugula* (sub spinach, kale, or a salad mix)
2 radishes*, thinly sliced
1 small tomato, chopped or a handful of cherry tomatoes, halved (not quite in season yet, so you can skip this one or use some chopped canned tomatoes)
2 tablespoons chopped fresh flatleaf parsley*
2 tablespoons chopped pistachios (sub pecans or walnuts)
2 soft-boiled eggs*
2 tablespoons shaved Parmesan
Your favorite vinaigrette (a lemony one works well—see quick recipe below)
Salt and pepper, to taste
Quick Lemon Vinaigrette
2 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp Dijon mustard
Pinch of salt and pepper
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Cook farro according to package directions. Drain and let cool slightly.
Bring a pot of water to a boil. Gently add eggs and boil for 6–7 minutes for soft, jammy centers. Transfer to an ice bath, then peel.
Divide farro between two bowls. Top with greens, sliced radish, tomato, parsley, and nuts. Slice soft-boiled eggs in half and nestle them in.
Sprinkle with shaved Parmesan and drizzle with vinaigrette (if making vinaigrette, whisk all ingredients together until combined). Season with salt and pepper to taste.
