Ancient Grain Breakfast Bowl

Name: Ancient Grain Breakfast Bowl With Farro
Prep time: 15 min
Cook time: 2 h 10 min
Yield: 4 servings
Ingredients: 1 cup pearled farro; 1 bunch swiss chard, thinly sliced; 3 garlic cloves, minced; 4 eggs; ¼ cup parmesan, grated; 8 oz cherry tomatoes, sliced; 1 lemon; 2 tsp salt; ½ tsp salt; 2 tbsp olive oil

This ancient grain breakfast bowl combines chewy pearled farro with garlicky swiss chard, eggs, and parmesan for a savory, protein-rich morning meal that breaks from traditional sweet breakfasts.

🥗Vegetarian 🏷️Farro 🏷️Ancient grains 🏷️Breakfast bowl 🏷️Swiss chard 🏷️Eggs

Total

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup pearled farro
1 bunch swiss chard, thinly sliced
3 garlic cloves, minced
4 eggs
¼ cup parmesan, grated
8 oz cherry tomatoes, sliced
1 lemon
2 tsp salt
½ tsp salt
2 tbsp olive oil

10 Ingredients

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Instructions

1
Add farro and 2 tsp salt to starch pan, place in lower right zone. Combine sliced swiss chard, garlic, and ½ tsp salt in a Suvie pan, place in upper left zone. Add eggs to a Suvie pan, cover with water and place in upper right zone.
2
Fill reservoir, enter cook settings and set to Cook Now or Schedule. My Cook > Multi-Zone: Protein: 150˚F, 45 minutes; Veg: 20 minutes; Starch: 45 minutes
3
After the cook, remove the eggs from Suvie and run under cold water for 1 minute to stop the cooking. Remove the swiss chard from Suvie and drain as much liquid as possible. In a large bowl combine the farro and swiss chard with 2 tbsp olive oil, grated parmesan, and juice from ½ lemon. Season to taste with salt and pepper.
4
Divide farro between bowls, top with the sliced tomatoes and an egg. Season to taste with salt and pepper, cut the remaining lemon into wedges and serve.

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Tips & Notes

Pro tips

Toast dry farro in a dry skillet for 2–3 minutes before boiling to deepen its nutty flavor and prevent mushiness.
Slice swiss chard thinly so it wilts evenly into the warm farro and absorbs the lemon and garlic dressing.
Add lemon juice and olive oil while farro is still warm so the grains absorb the acidity and fat; this prevents a dry bowl.
Cook eggs to your preference (fried yolks add richness; scrambled eggs mix more evenly throughout the bowl) and place on top just before serving.

Substitutions

Pearled farro → spelt berries or barley (adjust cooking time +5–10 minutes)
Swiss chard → kale or spinach (reduce cooking time for spinach)
Parmesan → pecorino romano or aged gouda (sharper or milder flavor profile)
Cherry tomatoes → sun-dried tomatoes or roasted fresh tomatoes (deeper flavor, drier texture)

Storage & make-ahead

Store leftover farro and greens separately in airtight containers for up to 3 days; reheat farro gently and serve with a fresh egg cooked to order for best texture.

Common Questions

Can I cook the farro ahead of time?

Yes. Cook farro up to 3 days in advance and store in the refrigerator. Reheat gently with a splash of water or use chilled in the bowl.

What can I use instead of swiss chard?

Kale, spinach, or arugula work well, though more delicate greens like spinach will wilt faster over the garlic and lemon.

Is the garlic amount flexible?

Start with 2 cloves if you're sensitive to raw garlic heat, or cook the minced garlic briefly in olive oil to mellow its sharpness before adding greens.