Pear & Snow Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg

Pear & Snow Pea Grain Bowl

with Feta Cheese & a Sunny Side-Up Egg

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • No Change
    I don't want to make any changes to my meal
    Wellness
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
    • No Change

    From the Test Kitchen

    Bright, seasonal flavors abound in this vibrant vegetarian bowl thanks to sautéed snap peas and a duo of marinated sweet pear and fresh tomatoes. We’re stirring it all into our hearty, ras el hanout-infused farro, then topping it with a rich fried egg, crumbly feta cheese, and fresh mint.
    13 green SmartPoints® per serving
    11 blue SmartPoints® per serving
    6 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Pear & Snow Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Semi-Pearled Farro
    • 4 oz Grape Tomatoes
    • 4 oz Snow Peas
    • 1 Pear
    • 1 bunch Mint
    • 1 Shallot
    • 1 Tbsp Red Wine Vinegar
    • 1 oz Dried Medjool Dates
    • 2 Tbsps Sliced Roasted Almonds
    • 1½ oz Feta Cheese
    • 1 Tbsp Ras El Hanout
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 ras el hanout. 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. Halve the tomatoes. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Pit and roughly chop the dates. Pick the mint leaves off the stems.In a medium bowl, combine the halved tomatoes, diced pear, chopped shallot, vinegar, and 2 teaspoons 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.

    Cook the snow peas
    3 Cook the snow peas

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 2 teaspoons 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 pear (including any liquid), cooked 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, mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

    Pear & Snow Pea Grain Bowl

    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 ras el hanout. 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. Halve the tomatoes. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Pit and roughly chop the dates. Pick the mint leaves off the stems.In a medium bowl, combine the halved tomatoes, diced pear, chopped shallot, vinegar, and 2 teaspoons 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.

    Prepare the ingredients
    Cook the snow peas
    3 Cook the snow peas

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 2 teaspoons 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 pear (including any liquid), cooked 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, mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!

    Fry the eggs & serve your dish
    Browse Steps
    1 of 4