Image
main content start
Mediterranean Farro Bowls with Lemon Yogurt and Chili Oil
15 min prep time
20 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Mediterranean Farro Bowls with Lemon Yogurt and Chili Oil
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.
Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
15 min prep time
20 min cook time
2servings
1/2 recipe
Print Recipe >
Step-By-Step Instructions:
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 540
-
Total Fat
24g
- Saturated Fat 4g
- Cholesterol 255mg
- Sodium 200mg
-
Total Carbohydrate
58g
- Dietary Fiber 8g
- Total Sugars 18g
- Protein 23g
- Potassium 940mg
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
Reviews & Ratings