Barcelona vinaigrette grain bowl, warmed
This shelf holds a ready-made grain bowl that needs only heat and one addition to become dinner. Warming the farro and chickpeas brings out their nuttiness while softening the raw vegetables just enough. A poached egg on top turns it into something substantial.
About 350 calories a serving, 6 g protein, 10 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 tablespoon white vinegar
From your shelf
- one 10 oz container barcelona vinaigrette grain bowl
Staples
- 2 eggs
- pinch salt
- pinch pepper
- Bring a shallow pot of water to a gentle simmer and add 1 tablespoon white vinegar, a pinch of salt, and a pinch of black pepper. While the water heats, spoon the contents of the grain bowl into a small saucepan set over medium heat.
- Stir the grain bowl gently as it warms through, about 3 minutes, then divide it between two bowls. The farro and chickpeas should be hot and the feta softened.
- Crack one egg into a small cup, then slide it gently into the simmering water. Poach for 3 to 4 minutes until the white is set and the yolk remains soft, then lift it out with a slotted spoon and set it on top of one bowl.
- Repeat with the second egg, poaching it while you eat or garnish the first bowl, then top the second bowl.
Note Swap the poached eggs for a dollop of Greek yogurt or skip the egg entirely if you prefer. The warmed bowl keeps three days in the fridge; reheat gently. Serve with bread to soak the vinaigrette.
On the label
FARRO, CHICKPEAS, CUCUMBER, GRAPE TOMATOES, GREEN PEPPER, RED ONION, KALAMATA OLIVES, FETA CHEESE, BARCELONA VINAIGRETTE (ORGANIC SUNFLOWER OIL, ORGANIC APPLE CIDER VINEGAR. ORGANIC EXTRA VIRGIN OLIVE OIL, FILTERED WATER, GARLIC, SEA SALT, BLACK PEPPER, LEMON JUICE CONCENTRATE).
Heinen's, other deli, serving 330 g, package 11.65 oz/330 g. Ingredients as printed on the label.
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Cooks as salad dressing, frozen dinner. Half of it left? Use up the salad dressing.