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Savory Kale And Farro Breakfast Bowl

white bowl with blue decoration with grain and greens and an egg white with bright golden yolk

Savory breakfast fans will love this breakfast bowl. Its full of color and nutritionally-balanced, but packs a wallop of flavor. (Marc Matsumoto/PBS Fresh Tastes)

I've always liked the idea of breakfast bowls because they're so colorful and nutritionally balanced, but I could never quite get myself to love them because I'm more of a savory breakfast person. With this Savory Kale and Farro Breakfast Bowl, those days are behind me. I could eat one of these (or some variation), every morning for breakfast!

This bowl is not only nutritionally balanced, it has enough fiber to keep you feeling full until lunch. The dressing packs a wallop of flavor with smoky toasted sesame oil that adds a marvelous earthy flavor while soy sauce packs in loads of umami. The balsamic vinegar does its part by imparting a mild tang and natural sweetness that's the perfect counterpoint to the verdant and mildly bitter kale. Finally the egg, lends a mellow richness that brings all the elements together in a marriage of textures, tastes, colors and flavors.

Because the cooking time for farro can vary so greatly (anywhere from 15-45 minutes), it can be difficult to calculate exactly how much water to add in order to cook it like rice. Instead, I like to cook farro like pasta by boiling it in an excess amount of water and then draining it when it's cooked. That way you can taste it along the way and remove it whenever it's done to your liking. The farro tastes best when cooked in vegetable stock, but if you don't have any on hand, you can simply boil it in water and add vegetables to the cooking liquid, like onions, carrots and celery tops.

This recipe was originally posted on PBS Food.

Savory Kale And Farro Breakfast Bowl

Ingredients

  • 3 cups vegetable stock
  • 1/2 cup farro (washed)
  • 1 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 3.5 ounces kale
  • 2 eggs

Instructions

  1. Bring the vegetable stock to a boil and then add the farro. Cook until it reaches your desired tenderness (usually 15-45 minutes).
  2. Make the dressing by whisking together the olive oil, balsamic vinegar, soy sauce, sesame oil and black pepper.
  3. Trim the stems off of the kale and then chop into thin ribbons.
  4. Prepare the eggs how you like.
  5. When the farro is done, drain it well in a colander and then add it to a bowl along with the kale and dressing. Toss to coat evenly and then divide between two bowls.
  6. Top with the eggs, and then season the eggs with salt and pepper.

This recipe was originally posted on PBS Food.

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