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farro grain bowl topped with a fried egg with a silver spoon on a tiled backdrop

Warm Farro Grain Bowls with Fried Egg

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 3-4 1x
  • Category: main dish
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


This farro grain bowl recipe is warm, nourishing, and quite easy to make. Nutty farro is mixed with a sauteed vegetable medley that includes mushrooms, tomatoes, and spinach. Toss everything in a zippy lemon dijon dressing, and top each portion with some parmesan cheese and a fried egg. Ready to enjoy in 45 minutes or less!



Farro grain bowls

  • 1 cup farro, dry
  • 1 tbsp olive oil
  • 1/2 cup shallots, sliced
  • 5 cloves garlic, minced
  • 1/2 lb cremini mushrooms, sliced
  • 1 tbsp fresh thyme leaves
  • 3 cups medium tomatoes, such as Campari tomatoes, quarters
  • 3 packed cups baby spinach
  • 1/4 cup grated parmesan cheese
  • Salt
  • Pepper
  • 34 large eggs

Lemon Dijon vinaigrette

  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tbsp shallot or garlic, minced
  • 1/4 tsp kosher salt
  • Few grinds of black pepper
  • 1/3 cup extra virgin olive oil


  1. Cook the farro: Combine farro and 2 cups of water in a small pot with a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 25-30 minutes, until farro is fully cooked – chewy but not mushy. Drain off any excess water.
  2. While the farro cooks, heat olive oil in a large saute pan or frying pan over medium heat.
  3. Add the shallots and garlic, cook for 1-2 minutes until fragrant.
  4. Add the mushrooms plus a generous pinch of salt and pepper. Cook for 5-8 minutes, stirring occasionally, until the mushrooms are browned.
  5. Stir the the thyme, then add the tomatoes and another pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the tomatoes are softened, have released their juices, and are beginning to wrinkle.
  6. Stir the spinach into the vegetables, cook until just wilted. Remove from heat.
  7. Stir the cooked farro into the vegetables right into the pan.
  8. Prepare the dressingWhisk together all dressing ingredients besides the extra virgin olive oil in a small mixing bowl. Slowly pour the extra virgin olive oil into the bowl, whisking vigorously while doing so, until emulsified. 
  9. Add 2-3 tbsp of the dressing to the farro vegetable mixture and stir it in. Taste, and season with salt and pepper as needed.
  10. Fry eggs: In a frying pan, heat a little oil or butter over medium heat. Fry up the eggs until your desired level of doneness.
  11. Portion farro mixture into 3-4 low bowls. Top each portion with a fried egg.
  12. Sprinkle with a little grated parmesan, flaky salt, freshly cracked black pepper.



You can store this farro grain bowl in the fridge for up to five days.

Keep leftovers in an airtight container, and reheat individual portions for 1-2 minutes, or until warmed through.

Top the reheated farro with a freshly fried egg!