Nectarine & Snow Pea Grain Bowls with Feta Cheese & Fried Eggs

Nectarine & Snow Pea Grain Bowls

with Feta Cheese & Fried Eggs

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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    From the Test Kitchen

    Bright, seasonal flavors abound in these vibrant bowls thanks to sautéed snow peas and a duo of marinated sweet nectarine and fresh tomatoes, which we’re stirring into hearty farro. We’re topping it all with a rich fried egg, tangy feta cheese, and fresh mint.
    8 Points value per serving
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    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information

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    Vegetarian Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    fresh
    ingredients
    Nectarine & Snow Pea Grain Bowls with Feta Cheese & Fried Eggs
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Semi-Pearled Farro
    • 4 oz Grape Tomatoes
    • 1 Tbsp Red Wine Vinegar
    • 1 Red Onion
    • 1 oz Dried Medjool Dates
    • 1 bunch Mint
    • 2 Tbsps Sliced Roasted Almonds
    • 1½ oz Feta Cheese
    • 4 oz Snow Peas
    • 1 Nectarine
    time-saving
    tips & techniques
    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. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Pick the mint leaves off the stems. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Halve and peel the onion; finely chop to get 2 tablespoons (you will have extra). In a medium bowl, combine the halved tomatoes, diced nectarine, chopped onion, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. If desired, remove the tough strings from the snow peas.

    Cook the peas
    3 Cook the peas

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

    Fry the eggs & serve your dish
    4 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and nectarine (including any liquid), cooked snow peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, cheese (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!

    Tips from Home Chefs

    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. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Pick the mint leaves off the stems. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Halve and peel the onion; finely chop to get 2 tablespoons (you will have extra). In a medium bowl, combine the halved tomatoes, diced nectarine, chopped onion, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. If desired, remove the tough strings from the snow peas.

    Prepare the ingredients
    Cook the peas
    3 Cook the peas

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

    4 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and nectarine (including any liquid), cooked snow peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, cheese (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!

    Fry the eggs & serve your dish
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