Heirloom Grains Bowl Recipe

Cook grains

Rinse 1 cup farro (or grain blend) under cold water. In a medium saucepan, combine rinsed grains, 3 cups vegetable broth (or water), 1 tbsp olive oil and 1 tsp kosher salt. Bring to a boil, then reduce heat to a simmer, cover and cook until tender—about 20–30 minutes for farro, or follow package directions for a blend. If any liquid remains, drain excess and return grains to the pot. Fluff with a fork and let rest 5 minutes.

Cool and toss

Transfer cooked grains to a wide bowl to cool slightly (warm or room temperature works). This prevents wilting the market vegetables when combined.

Prepare vegetables while grains cook: halve cherry tomatoes, dice cucumber, trim and blanch asparagus (or sauté chopped Swiss chard in 1 tsp olive oil until just wilted), thinly slice red pepper and red onion. Combine tomatoes, cucumber, asparagus/chard, red pepper, red onion, 2 tbsp chopped parsley and 1 tbsp basil in a large bowl with microgreens if using.

Add 1/2 cup grated Parmesan and 1 tsp lemon zest to the vegetables and gently toss so the cheese distributes. Season lightly with a pinch of salt and pepper; keep in mind the dressing will add more seasoning.

When grains are ready and slightly cooled, add them to the bowl with the prepared vegetables and toss to combine so grains absorb some of the vegetable juices.

Make the dressing: whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp salt and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or salt as desired.

Pour about two-thirds of the dressing over the combined grains and vegetables and toss to coat. Reserve remaining dressing to drizzle over plated bowls.

Bring 4 cups water and 1 tbsp white vinegar to a gentle simmer in a wide shallow pan (water should have small bubbles but not a rolling boil). Reduce heat so surface is gently moving.

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool, then slip one egg at a time into the center. Poach eggs 3–4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon, blot on a paper towel and keep warm. Season eggs lightly with 1/4 tsp salt.

For grilled chicken: season 1 chicken breast with 1/2 tsp salt and pepper and brush with 1 tbsp olive oil. Grill over medium-high heat or cook in a hot skillet 4–6 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly. Add to bowls as desired.

For grilled shrimp: toss 6–8 shrimp with a pinch of salt, pepper and 1 tsp olive oil. Grill or sauté 2–3 minutes per side until opaque and cooked through. Add to bowls as desired.

Divide the grain-and-vegetable mixture between two bowls (about 1 to 1 1/2 cups per serving). Arrange microgreens on top if using and sprinkle any remaining Parmesan.

Top each bowl with one poached egg (or two, if preferred) and drizzle reserved dressing over the egg and bowl. If using added protein, arrange sliced grilled chicken or shrimp alongside the egg(s). Finish with an extra pinch of flaky salt, a grind of black pepper and a tiny squeeze of lemon if desired.