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Photo, Erik Putz.
The versatility of grain bowls knows no bounds.
3/4 cup farro
2 tsp canola oil, divided
1 onion, chopped
225 g gound turkey
1 tsp chipotle chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp + pinch of salt
1 cup frozen corn kernels
4 eggs
8 cocktail tomatoes, quartered
4 radishes, thinly sliced
1 cup shredded cheddar
sour cream, (optional)
cilantro, (optional)
COOK farro in a medium saucepan of boiling salted water until tender, 25 to 30 min. Drain.
HEAT 1 tsp oil in a frying pan over medium-high heat. Add onion and cook until tender, 3 to 4 min. Add turkey, chipotle powder, cumin, garlic powder and 1/2 tsp salt and cook until browned and crumbled, 5 min. Stir in 1/4 cup water and scrape up bits on pan bottom.
COOK corn in microwave following package directions.
HEAT remaining 1 tsp oil in a large frying pan over medium. Crack eggs into pan. Sprinkle with a pinch of salt and cook until whites are just set but yolks are intact, 2 min.
DIVIDE farro among bowls, then top with turkey, corn, tomatoes, radishes and cheese. Top each with an egg and serve with sour cream and cilantro.
Calories 489, Protein 31g, Carbohydrates 41g, Fat 22g, Fibre 5g, Sodium 619mg.
Excellent source of vitamin A.
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