Italian power bowl

Based on 23 ratings
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Julie

Julie

www.instagram.com/julie.e.myers

Editor-in-Chief at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
blood orange (divided)
1 tsp honey
2 tbsp olive oil
2 tbsp pistachios
30 g radicchio
1 tsp salt
1 tbsp white vinegar
egg
120 g cooked pearl barley or farro
2 tsp ricotta
salt
pepper
Metric
Imperial

Utensils

  • small frying pan
  • cutting board
  • knife
  • small mixing bowl
  • slotted spoon
  • medium pot
  • cooking spoon

Nutrition per serving

Cal
203
Protein
6 g
Fat
10 g
Carb
23 g
  • Step 1/3

    Segment half of the orange, set aside. Juice the other half. Mix together honey, olive oil, and blood orange juice until combined. Set aside. Toast pistachios in a small frying pan until fragrant. Roughly chop. Slice radicchio into bite-size pieces.
    • blood orange
    • 1 tsp honey
    • 2 tbsp olive oil
    • 2 tbsp pistachios
    • 30 g radicchio
    • small frying pan
    • cutting board
    • knife
    • small mixing bowl

    Segment half of the orange, set aside. Juice the other half. Mix together honey, olive oil, and blood orange juice until combined. Set aside. Toast pistachios in a small frying pan until fragrant. Roughly chop. Slice radicchio into bite-size pieces.

  • Step 2/3

    Bring a medium pot of water to a simmer. Add salt and white vinegar. Use wooden spoon to create a whirlpool, then slowly add egg. Let cook until egg white is set, approx. 3 min.
    • 1 tsp salt
    • 1 tbsp white vinegar
    • egg
    • slotted spoon
    • medium pot
    • cooking spoon

    Bring a medium pot of water to a simmer. Add salt and white vinegar. Use wooden spoon to create a whirlpool, then slowly add egg. Let cook until egg white is set, approx. 3 min.

  • Step 3/3

    Arrange pearl barley and radicchio in a serving bowl. Top with blood orange slices, toasted pistachios, ricotta, and poached egg. Drizzle everything with vinaigrette. Add salt and pepper to taste. Enjoy!
    • 120 g cooked pearl barley
    • 2 tsp ricotta
    • salt
    • pepper
    • small frying pan

    Arrange pearl barley and radicchio in a serving bowl. Top with blood orange slices, toasted pistachios, ricotta, and poached egg. Drizzle everything with vinaigrette. Add salt and pepper to taste. Enjoy!