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Mediterranean Farro Bowls with Lemon Yogurt and Chili Oil

Mediterranean Farro Bowls with Lemon Yogurt and Chili Oil
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Summary

These colorful bowls feature hearty farro tossed with tender brussels sprouts, spinach, and sweet peppers—topped with a vibrant drizzle of chile oil made with Calabrian chile paste, a specialty product made of fragrant red chiles from Calabria (a region in southern Italy). It’s delightfully tempered by the bright, creamy lemon yogurt served underneath.

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  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Mediterranean
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 540

  • Total Fat 24g
    • Saturated Fat 4g
    • Trans Fat 0g
  • Cholesterol 255mg
  • Sodium 200mg
  • Total Carbohydrate 58g
    • Dietary Fiber 8g
    • Total Sugars 18g
    • Added Sugars 0g
  • Protein 23g
  • Potassium 940mg
Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes Mediterranean
Ingredients

Ingredients

  • semi-pearled farro
    1/2 cup
  • eggs
    2
  • dried Turkish figs
    2
  • brussels sprouts
    4 oz
  • mini sweet peppers
    4 oz
  • garlic
    2 clove
  • lemon
    1
  • Plain Nonfat Greek yogurt
    1/2 cup
  • calabrian chili paste
    1 1/2 tsp
  • olive oil (divided use)
    2 tbsp plus 1/2 tsp
  • baby spinach
    3 oz

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Directions

Directions

  1. Cook the farro: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the farro to the medium pot of salted boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    <b>Cook the farro: </b>Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the farro to the medium pot of salted boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

  2. Cook the eggs: Meanwhile, carefully add the eggs to the remaining pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs.

    <b>Cook the eggs: </b>Meanwhile, carefully add the eggs to the remaining pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs.

  3. Prepare the ingredients & make the chile oil: Meanwhile, wash and dry the fresh produce. Roughly chop the figs. Place in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the lemon zest and yogurt; season with salt (optional) and pepper. In a separate bowl, whisk together the chile paste and 2 tablespoons of olive oil.

    <b>Prepare the ingredients & make the chile oil: </b>Meanwhile, wash and dry the fresh produce. Roughly chop the figs. Place in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the lemon zest and yogurt; season with salt (optional) and pepper. In a separate bowl, whisk together the chile paste and 2 tablespoons of olive oil.

  4. Cook the vegetables: In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered brussels sprouts. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt (optional) and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

    <b>Cook the vegetables: </b>In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered brussels sprouts. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt (optional) and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

  5. Finish the farro & serve your dish: To the pot of cooked farro, add the cooked vegetables, rehydrated figs (discarding the liquid), and the juice of 2 lemon wedges; stir to combine. Evenly divide the lemon yogurt between two dishes; spread into an even layer. Top with the finished farro, eggs, and as much of the chile oil as you’d like, depending on how spicy you’d like the dish to be. Serve the remaining lemon wedges on the side. Enjoy!

    <b>Finish the farro & serve your dish: </b>To the pot of cooked farro, add the cooked vegetables, rehydrated figs (discarding the liquid), and the juice of 2 lemon wedges; stir to combine. Evenly divide the lemon yogurt between two dishes; spread into an even layer. Top with the finished farro, eggs, and as much of the chile oil as you’d like, depending on how spicy you’d like the dish to be. Serve the remaining lemon wedges on the side. Enjoy!
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