Oregano White Bean & Farro Bowls with Carrots, Tomatoes & Marinated Feta
Wellness Grain

Oregano White Bean & Farro Bowls

with Carrots, Tomatoes & Marinated Feta

35 MIN
2 Servings
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    From the Test Kitchen

    At the base of these flavor-packed bowls is a bed of nutty farro—studded with sautéed vegetables, then topped with oregano-seasoned white beans. A final layer of crumbly feta (marinated with olives, roasted peppers, and lemon juice), adds incredibly bright, tangy flavor to each bite.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    ingredients
    Oregano White Bean & Farro Bowls with Carrots, Tomatoes & Marinated Feta
    Title
    • ½ cup Semi-Pearled Farro
    • 1 Lemon
    • 1 15.5-Oz Can Cannellini Beans
    • 1 tsp Whole Dried Oregano
    • 1½ oz Feta Cheese
    • 2 cloves Garlic
    • 6 oz Carrots
    • 4 oz Grape Tomatoes
    • 1 oz Sliced Roasted Red Peppers
    • 3 oz Baby Spinach
    • 1 oz Pitted Niçoise Olives
    • 1½ Tbsps Red Harissa Paste
    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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients & marinate the feta
    2 Prepare the ingredients & marinate the feta

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter and deseed the lemon. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Roughly chop the peppers. In a bowl, combine the feta (crumbling before adding), chopped olives, chopped peppers, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the beans
    3 Cook the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and enough of the oregano to coat (you may have extra). Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a bowl; stir in the juice of 2 lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.  

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the harissa paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beans and marinated feta. Serve the remaining lemon wedges on the side. 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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients & marinate the feta

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter and deseed the lemon. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Roughly chop the peppers. In a bowl, combine the feta (crumbling before adding), chopped olives, chopped peppers, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Prepare the ingredients & marinate the feta
    Cook the beans
    3 Cook the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and enough of the oregano to coat (you may have extra). Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a bowl; stir in the juice of 2 lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.  

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the harissa paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

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

    To the pot of cooked farro, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beans and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!

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