Recipes for "grain bowls"

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

Simply Recipes / Karishma Pradhan

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

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

Resist the urge to stir the mushrooms, as this helps give a nice sear. Use tongs to flip them, then sear on the other side for 3 to 4 minutes until browned. Remove from the pan and season with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper.

Simply Recipes / Karishma Pradhan

Reduce the heat to medium-low, then add the olive oil. Sauté the remaining mushrooms, onion, and garlic for 8 to 10 minutes (or until the 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 rest of the mushrooms.

Pour the soaked farro and vegetable broth into the pot with the onions, garlic, and cooked mushrooms. Be sure to scrape up any stuck bits from 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, for about 30 minutes, until the grains feel tender but still have a slight chew.

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

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

While the farro cooks, prepare the yogurt. In a small bowl, combine the yogurt, parsley, garlic, and water. Season to taste with salt and black pepper. Keep refrigerated until ready to serve.

Simply Recipes / Karishma Pradhan

Just before serving, fry the eggs. Crack two eggs into a small bowl and set them aside. Also, set aside two plates.

Set a large non-stick skillet over medium heat and add 2 teaspoons of olive oil. When the oil is hot, carefully pour the eggs into the skillet.

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

Use a non-stick spatula to transfer to the plate and cover with the other plate to keep warm.

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

Simply Recipes / Karishma Pradhan

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

Simply Recipes / Karishma Pradhan

Store leftover mushroom farro, herb yogurt, and eggs in separate airtight containers in the fridge. 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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Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.

Thread shrimp and vegetables onto eight 8-inch skewers.

Preheat an outdoor grill to medium heat and lightly oil the grate.

Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.

Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.

Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.