Green Goddess Grain Bowl

Name: Green Goddess Grain Bowl
Yield: 10
Ingredients: 0.0 1 ¼ cups fresh parsley, chopped; 0.0 ¾ cup fresh chives, chopped; 0.0 ¾ cup fresh tarragon, chopped; 0.0 ¾ cup plain Greek yogurt; 0.0 ¾ cup Hellmann's Real mayonnaise; 4.0Tbsp Lemon juice, fresh; 3.0cloves Garlic, minced; 1.0tsp Salt; 0.0 ½ tsp black pepper; 0.0 2 ½ cups farro; 8.0oz Arugula; 1.0lb Sugar snap peas or snow peas, blanched; 1.0lb Asparagus, fresh; 3.0piece Avocados; 10.0each Eggs, large; 3.0Tbsp Vegetable oil; 2.0tsp Salt; 0.0 ½ teaspoon black pepper; 0.0 Fresh dill (for garnish)

Packed with grains, greens, and a soft egg, this bowl is topped with a vibrant herb dressing for a healthy, filling menu item.

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Preparing the dressing

1 ¼ cups fresh parsley, chopped
¾ cup fresh chives, chopped
¾ cup fresh tarragon, chopped
¾ cup plain Greek yogurt
¾ cup Hellmann's Real mayonnaise
Lemon juice, fresh 4.0 Tbsp
Garlic, minced 3.0 cloves
Salt 1.0 tsp
½ tsp black pepper

Preparing the bowl

2 ½ cups farro
Arugula 8.0 oz
Sugar snap peas or snow peas, blanched 1.0 lb
Asparagus, fresh 1.0 lb
Avocados 3.0 piece
Eggs, large 10.0 each
Vegetable oil 3.0 Tbsp
Salt 2.0 tsp
½ teaspoon black pepper
Fresh dill (for garnish)

Bowls

Egg

Summer

Main Course

Packed with grains, greens, and a soft egg, this bowl is topped with a vibrant herb dressing for a healthy, filling menu item.

...

Preparation

Preparing the dressing
5 minutes In a large blender, add all of the Green Goddess dressing ingredients and blend until smooth.
Preparing the bowl
45 minutes
- Bring a large saucepan filled halfway with water to a boil. Add the farro and 1 teaspoon of salt. Simmer for 30 minutes or until the farro is tender.
- Bring another large pot of water to a boil and add the eggs. Cook for 7 minutes, then cool the eggs in an ice bath. Once cooled, remove the shells and cut each egg in half.
- Heat a large fry pan over medium-high heat, add the vegetable oil, snap peas, and asparagus. Sauté for 4-5 minutes until the vegetables are tender but still crisp. Season with the remaining salt and black pepper.
- Layer the bowls with cooked farro, arugula, sliced avocado, cooked snap peas and asparagus, and soft-boiled eggs. Drizzle the Green Goddess dressing and fresh dill over the top.
Cook the grains slightly ahead of time and let them cool to prevent wilting the greens.