Breakfast · Mediterranean · 10 min
Warm Farro and Feta Breakfast Bowl with Blistered Tomatoes and Scallions
- Calories
- 532
- Protein
- 23g
- Carbs
- 73g
- Fat
- 18g
Ingredients
- 65 g pearled farro
- 1.5 cup water
- 180 g grape tomatoes
- 80 g scallions
- 5 g garlic
- 1 tsp extra-virgin olive oil
- 0.25 tsp salt
- 60 g feta cheese
- 10 g za'atar seasoning
Method
- 01Rinse 65 g of dry pearled farro under cold running water. In a small pot, bring 1.5 cups of water to a boil, stir in the farro, reduce heat, and simmer covered for 20-25 minutes until tender with a pleasant chew. Drain any excess water.
- 02Heat 1 tsp of extra-virgin olive oil in a small skillet over medium-high heat. Add 180 g of grape tomatoes and cook for 3 to 4 minutes until they blister and burst, releasing their juices.
- 03Add 5 g of minced garlic and 80 g of sliced scallions to the skillet. Sauté for 1 to 2 minutes until fragrant and softened. Season with 0.25 tsp salt.
- 04Fold the cooked farro into the skillet with the tomatoes and aromatics. Allow the farro to toast in the skillet heat for 1 minute.
- 05Remove the pan from the heat and gently fold in 60 g of crumbled feta cheese so it softens from the residual heat.
- 06Transfer to a breakfast bowl and sprinkle evenly with 10 g of za'atar seasoning mix. Serve warm.
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