Green Goddess Grain Bowl
Green Goddess Grain Bowl
Directions
- In a large blender, add all of the Green Goddess dressing ingredients and blend until smooth.
- Bring a large saucepan filled halfway with water to a boil. Add the farro and 1 teaspoon of salt. Simmer for 30 minutes or until the farro is tender.
- Bring another large pot of water to a boil and add the eggs. Cook for 7 minutes, then cool the eggs in an ice bath. Once cooled, remove the shells and cut each egg in half.
- Heat a large fry pan over medium-high heat, add the vegetable oil, snap peas, and asparagus. Sauté for 4-5 minutes until the vegetables are tender but still crisp. Season with the remaining salt and black pepper.
- Layer the bowls with cooked farro, arugula, sliced avocado, cooked snap peas and asparagus, and soft-boiled eggs. Drizzle the Green Goddess dressing and fresh dill over the top
Ingredients
- 1 1/4 cups parsley, fresh, chopped
- 3/4 cup chives, fresh, chopped
- 3/4 cup tarragon, fresh, chopped
- 3/4 cup yogurt, Greek, plain
- 3/4 cup Hellmann’s® Real Mayonnaise
- 4 tbsp. lemon juice, fresh
- 3 garlic, clove(s), minced
- 1 tsp. salt
- 1/2 tsp. Black Pepper
- 2 1/2 cups Farro
- 8 oz. arugula
- 1 lb. peas, sugar snap, or snow peas, blanched
- 1 lb. asparagus, fresh
- 3 avocado
- 10 large egg(s)
- 3 tbsp. oil, vegetable
- 2 tsp. salt
- 1/2 tsp. Black Pepper
- dill, fresh, for garnish