Mediterranean Farro Bowls with Lemon Yogurt & Chile Oil

Mediterranean Farro Bowls

with Lemon Yogurt & Chile Oil

Group Created with Sketch. 35 min
Vegetarian WW™ Approved Diabetes Friendly Mediterranean i
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Recipe only available for Friday delivery.
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving

We’re serving this hearty farro, vegetable, and fig salad over an irresistibly creamy layer of lemon yogurt then topping it all with a soft-boiled egg on top for extra richness.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Mediterranean Farro Bowls with Lemon Yogurt & Chile Oil
  • 2 Pasture-Raised Eggs
  • ½ cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 1 Lemon
  • 3 oz Baby Spinach
  • 4 oz Brussels Sprouts
  • 4 oz Sweet Peppers
  • 1½ tsps Calabrian Chile Paste
  • 2 Dried Turkish Figs
  • ½ cup Plain Nonfat Greek Yogurt

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Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the farro to the pot of salted boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Cook the eggs:

Meanwhile, carefully add the eggs to the remaining pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

Cook the eggs:
Prepare the ingredients & make the chile oil:
3 Prepare the ingredients & make the chile oil:

Meanwhile, roughly chop the figs. Place in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the lemon zest and yogurt; season with salt and pepper. In a separate bowl, whisk together the chile paste and 2 tablespoons of olive oil

4 Cook the vegetables:

In medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the quartered brussels sprouts. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked farro, add the cooked vegetables, rehydrated figs (discarding the liquid), and the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Evenly divide the lemon yogurt between two dishes; spread into an even layer. Top with the finished farro, seasoned eggs, and as much of the chile oil as you’d like, depending on how spicy you’d like the dish to be. Serve the remaining lemon wedges on the side. Enjoy!