I love to eat breakfast, but rarely take the time to actually make breakfast, especially on weekdays! Getting kids out the door is hard enough without having to worry about fixing a complicated breakfast too. While this meal was actually a weekend brunch for us, it is really simple to make this farro breakfast with eggs and roasted veggies as meal prep over the weekend, then the morning of, you heat the veggies and farro and fry an egg. the aoli even holds well for a few days too.
Farro is a great grain to start the day with. I love the chewy, nutty texture, plus it is so filling. It is a great way to get things going, no pun intended.
Farro is an ancient grain, which is high in protein, fiber and iron. It really is a good addition to any meal. If you cannot find it local, or it is easier for you to order online, Amazon has several options- Here is one from Organic 365. Or this one Roland. I was able to find mine at my local Winco.
Remember if you are not ready for the full whole grain experience, you have several options. You can only use a small amount on the plate, like 1/4 cup. Or you can use a mix of white rice and the farro. Either way, even with 1/4 cup, you are still getting a lot of nutrients in!
Setting Up the Sequence
It’s all about timing when you are preparing a meal with multiple elements, here is how I line up mine. If you are meal prepping, make this in any order you choose. If not, start with my farro. It takes a bit of time to cook, so I start it first. I also make my own veggie stock which also takes a bit of time. So, get that going.
Once, it is done, strain out the veggies.
Then I use the same pan to cook my farro in, so measure the stock back in.
Rinse your farro and add it to the boiling stock.
Cover and walk away.
Now, on to our veggies. I used purple potatoes, brussel sprouts and asparagus. They all bake at different speeds, but I didn’t want to use more than one pan for roasting. Here is what solved the dilemma. Use one pan, but add the veggies at different times.
I prepped them all at once though. They were washed first.
Drizzled with salt and pepper. Place on baking sheet. Potatoes first as they take the longest to bake.
Next up is the brussels sprouts.
Last is the asparagus.
Prepping the aoli
While they are baking, make your aoli. Place all ingredients in food processor, blender or whisk by hand.
Blend until smooth and adjust seasoning.
Everything should be coming together at this point. Farro is done and looking nice and fluffy.
Because eggs take so little time, they are last. I like to heat my pan on medium. Add olive oil or butter to pan. Move heat to medium low. Add egg carefully. Add about a tablespoon water and cover.
Depending on how you like your egg and how hot your cooktop runs, it should only take a minute or 2. While it cooking, start to assemble plates.
Start with farro, and add your veggies. Last is the egg, I like mine on top of the farro as I like to eat them together. Last drizzle with the aoli. That’s it!
I am such a visual eater, and this photo below just makes me happy. It’s so pretty!
Y’all could this Farro Breakfast with eggs and Roasted Veggies look any more appealing?
Vegan options would be simple for this one, omit the egg! The aoli could be made with a vegan mayo for the sub. The rest would be a perfect meal. Hearty and healthy.
- 3 cups vegetable stock You can also use water if you prefer. I like the flavor stock gives it though. If you would rather use a chicken, fish or beef stock, those are great too.
- 1 cup pearled farro
- 1 teaspoon salt this is a variable. You can add more or less, depending on preference.
- Bring stock to a boil over medium heat. Add salt and farro. Cover and simmer on low for 25-30 minutes. Remove from heat and let it rest for 5-10 minutes, fluff with fork.Serve as desired!Leftovers can be stored in the fridge for a week to a week and half. I like to reheat with a little liquid. So, if you are microwaving, place chilled farro in a microwaveable bowl. Add 2 tablespoons of water, cover and microwave on high for for about a minute. If you don't like using microwaves or prefer the cooktop, you can use the same method there. Place farro in pan, add water, cover and simmer until heated. Now, sit back and enjoy. Look at how healthy you are!!
Lemon pepper aoli
- 2/3 cup nonfat plain Greek yogurt
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, fresh this is a variable. All the flavors can be adjusted according to personal preference.
- 2 teaspoons ground black pepper Another variable
- 1-3 teaspoons salt
- 1 teaspoon Dijon mustard
- Place all ingredients in food processor, blender or whisk by hand. Blend until smooth. Taste and make adjustments as needed. This will be a personal preference.
Simple Vegetable Stock
- 12 cups water
- 2 cups onions, rough chop
- 1 1/2 cups celery, rough chop
- 1 1/2 cups carrots, rough chop If you are using baby carrots, throw the whole carrot in.
- 2 tablespoons minced garlic
- 2 teaspoons salt This can be adjusted after the stock is finished. I like to make the stock with some salt to get enhance flavors.
- Add all ingredients to stock pot. Bring to a bowl over high heat. Reduce heat to medium low and simmer at least an hour. Depending on how hot your cooktop cooks, you may need to add a little more water. You want the stock to reduce, means plenty of the liquid will evaporate while cooking. This will leave rings around the edges of your pan when the level has gone down. Strain out veggies. I generally throw them away as they have turned to mush at this point. Taste your stock and add salt and pepper as desired.
Roasted veggies, one pan
- 10 cups assorted veggies for roasting
- olive oil I won't give an amount here. It will be a personal preference. I like a drizzle, but someone might like more.
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside. Now, you need to decide which of your veggies will take the longest to cook, shortest to cook etc. I see plenty of people throwing everything on a pan and roasting. I am a little more picky than that. I don't like mushy veggies, so I will never roast aspragus the same time as potatoes. Here is what I do instead. I prep all my veggies together to begin with. Wash, peel if needed, and cut. I started my roasting with the potatoes. Place them on the baking sheet and drizzle lightly with olive oil. Sprinkle with salt and pepper and mix well. I like to do this with my hands. If you have other veggies that might take longer, add them now as well. Slide them to one side and place in the oven.I let my potatoes go for about 15 minutes, then prepped the brussel sprouts to go in. This time drizzling them with olive oil on a plate. Sprinkle with salt and pepper. When it is time, add to the pan. I let this cook about 10 minutes before adding the asparagus.Last is the asparagus. Prep in the same way. Drizzle with EVOO and sprinkle with salt and pepper. It will go on the pan last as it cooks pretty quickly. When they are all tender, but not mushy, remove from oven. They can be used right away, like I did for this recipe, or cooled, and used for meal prep later in the week. Make sure and store in an airtight container.Now, sit back and enjoy. You deserve it!