Farro Mushroom and Egg Grain Bowls
Farro Mushroom and Egg Grain Bowls

These farro, mushroom and eggnog bowls are just what you need for a hearty and flavorful workweek lunch.

In this recipe

  • About cooking with Farro
  • Farro Buying Tips
  • Fry eggs to perfection
  • Mix and match the vegetables
  • A working lunch

I’m a big fan of farro, a chewy, nutty grain. This lunch features farro cooked with earthy mushrooms, a fried egg, and a flavorful herb yogurt. It’s a hearty, nutritious and balanced vegetarian meal and just what you need to get you through the workday.

About cooking with Farro

Farro is an ancient grain with a nutty, earthy flavor and a slightly chewy texture. Not to be confused with spelled, farro is a versatile option for salads, stews, risottos, and grain bowls. Here, farro simmers in a flavorful base of mushroom and vegetable broth until tender in a sort of simplified risotto.

Farro Buying Tips

There are three types of farro: whole (unpearlded or whole grain), pearled, and semi-pearled. A whole farro has both the bran and germ of the grain intact, so it takes the longest to cook and requires soaking overnight. Perlfarro has had the bran removed and cooks faster—usually within 15 minutes. Semi-nacre retains some bran, so cooking time is closer to 30 minutes.

In this recipe, I call for semi-pearled farro. One tip I learned from Smitten Kitchen is that packaging doesn’t always identify the farro variety. Instead, look for a pack with cook times between 25 and 30 minutes as it will most likely be semi-sparkling.

Regardless, I recommend tasting the farro after 25 minutes and adjusting the cook time as needed. If the grains aren’t fully cooked, but the liquid has evaporated completely, you can add an additional 1/2 cup of liquid at a time and continue to simmer.

Fry eggs to perfection

Do you bring your lunch to work? Just slightly undercook the egg, then microwave it under a damp paper towel in 15-second intervals until warmed through. Alternatively, simply omit the egg! It tastes great even without it.

Mix and match the vegetables

Not a fan of cremini mushrooms? Here are a few substitutions.

  • Tear up your favorite variety wild mushrooms into bite-sized pieces before searing.
  • disc aubergine Cut into rings and fry in the pan until nicely browned.
  • Dice Butternut Squash and sauté in pan until browned and caramelized.

Simple tip!

If you have leftover roasted vegetables, you can use them in place of the mushrooms and skip the sautéing step.

A working lunch

All three components can be prepared for a working lunch at home or in the office. If you’re working from home, you can make the mushroom farro and yogurt ahead of time. Just before serving, heat the farro in the microwave and fry the eggs.

If you’re taking this lunch to the office, store the farro and mushrooms, eggs, and yogurt in separate airtight containers in the fridge. Just before serving, microwave the farro and mushrooms, then reheat the eggs. Dab on some yogurt and dig in!

More cereal bowls for lunch!

  • Roasted Sweet Potato Quinoa Bowls
  • Simple tabbouleh
  • Black rice bowls with tofu and vegetables
  • Quinoa bowls with sweet potatoes, black beans and spinach
  • Quinoa Pilaf

Farro, mushroom and eggnog shells

preparation time
15 minutes

cooking time
55 minutes

total time
70 minutes

4 servings

This recipe calls for semi-pebbled farro. One tip I learned from Smitten Kitchen is that packaging doesn’t always identify the farro variety. Instead, look for package directions with cook times between 25 and 30 minutes – it’s likely semi-pearlized farro.


For the mushroom farro

  • 3 cups vegetable brothand more if needed

  • 1 Cup semi-nacre Faro (See recipe note)

  • 1 tablespoon rapeseed oil

  • 8th ounces Cremini mushroomscleaned, thinly sliced ​​and divided

  • 3/4 teaspoon Saltdivided

  • 1/2 teaspoon black pepperdivided

  • 2 tablespoon Extra virgin olive oil

  • 1 Middle Onionfinely diced

  • 4 Garlic clovesfinely chopped

For the herb yoghurt

  • 1 Cup Full fat Greek yogurt

  • 1/2 Cup flat sheet Parselyfinely chopped

  • 1 small clove of garlicgrated or finely chopped

  • 3 tablespoon water

  • Salttaste

  • Black peppertaste

For the fried eggs

  • 4 Big Eggs

  • 4 teaspoon Extra virgin olive oil

  • Salttaste

  • Black peppertaste


  1. Soak farro:

    In a medium bowl, add farro and vegetable broth. Let them soak while you cook the mushrooms.

  2. Fry mushrooms:

    Simple tip!

    The next two steps involve cooking the mushrooms in two batches, one pan seared and one sautéed; I like the combination in texture and flavor of the mushrooms from both methods.

    Place a large, deep skillet or Dutch oven over medium-high heat and add the canola oil. When the oil is simmering, add about half the mushrooms and sear on one side, until bottoms are nicely browned, 5 minutes.

    Resist the urge to stir the mushrooms, as this will help ensure a nice sear. Turn them over with tongs, then sear on the other side until browned, 3 to 4 minutes. Remove from pan and season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper.

  3. Fry the remaining mushrooms and flavorings:

    Reduce the heat to medium-low and then add the olive oil. Sauté remaining mushrooms, onion, and garlic for 8 to 10 minutes (or until onions are soft and translucent). Add another 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper to the mixture, then stir in the remaining mushrooms.

  4. Cook farro:

    Pour the soaked farro and vegetable stock into the saucepan with the onions, garlic, and cooked mushrooms. Be sure to scrape any stuck bits off the bottom of the pan with a wooden spoon.

    Bring the mixture to a boil, then reduce the heat to a simmer. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the farro simmer, uncovered, until the grains are tender to the touch but still easily chewy, about 30 minutes.

    Stir occasionally, and if you notice the water level is too low, add an additional 1/2 cup of broth at a time. Taste and season again with salt and pepper if necessary. Turn off the heat, then put the lid on to stay warm.

  5. Prepare herbal yoghurt:

    While the farro is cooking, prepare the yogurt. In a small bowl, combine yogurt, parsley, garlic, and water. Season to taste with salt and black pepper. Store in the refrigerator until ready to serve.

  6. fry eggs:

    Fry the eggs just before serving. Crack two eggs into a small bowl and set aside. Also set aside two plates.

    Place a large nonstick skillet over medium-high heat and add 2 teaspoons olive oil. When the oil is hot, carefully pour the eggs into the pan.

    Cook for 1 minute and watch as the egg begins to bubble and bubble. Place the lid on the pan for 1 to 2 minutes or until the egg whites are set. Season with salt and black pepper.

    Scoop onto the plate with a non-stick spatula and cover with the other plate to keep warm.

    Crack the remaining two eggs in the bowl, add another 2 teaspoons olive oil to the pan and repeat the frying process.

  7. Assemble grain bowl:

    To serve, divide the mushroom farro among 4 bowls. Garnish each bowl with an egg and a dollop of herb yogurt. Serve warm.

  8. Storage:

    Store leftover mushroom farro, herbed yogurt, and eggs in separate airtight containers in the refrigerator. The mushroom farro will last up to 4 days, garlic yogurt will last 3 to 4 days, and eggs will last 3 days.

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nutritional information (per serving)
385 calories
23g Fat
29g carbohydrates
18g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!