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
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    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.
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    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.)
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    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
    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

    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
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