This vibrant grain bowl combines fresh vegetables with farro, all drizzled in a chunky homemade spring garlic cashew pesto. It's a crowd favorite that every New Yorker and visitor should savor, whether as a quick lunch or during a relaxed meeting. The seasonal flavors harmonize beautifully, making it an ideal meal for a sunny day. Plus, it reflects the laid-back beach vibe of this trendy eatery.

veggie grain bowl with garlic pesto
veggie grain bowl from Two Hands NYCveggie grain bowl from Two Hands NYCPrint
Print Recipe

Ingredients

  • 1/4 cup Farro
  • 1/4 cup Bulgur
  • 1 Boiled Egg
  • 1/2 cup Cherry Tomatoes
  • 1 Roasted Portobello mushroom cap
  • 1 tablespoon feta
  • 1 tablespoon basil pesto
  • 1 tablespoon raisins
  • Pinch of parsley
  • Pinch of mint
  • Handful of watercress
  • Extra virgin olive oil

For the Spring Garlic Pesto Cashew Dressing:

  • 1 cup raw unsalted cashews
  • 3 sprigs of spring garlic, green part only
  • 2 quarts spinach
  • 1 part basil
  • 1 part extra virgin olive oil
  • 90 grams lemon juice
  • 2 1/2 tablespoons kosher salt

Instructions

  1. Rinse bulgur and farro, then cook in boiling water. Drain and mix with basil pesto, a splash of olive oil, and a pinch of salt.
  2. Add chopped parsley and mint, giving the mint a gentle slap to release its aroma.
  3. Slice cherry tomatoes in half and dice the Portobello mushroom, then incorporate into the grain mixture.
  4. Add a handful of watercress and mix gently.
  5. Transfer everything to a bowl, topping it with crumbled feta and a boiled egg cooked for 7 minutes.
  6. Season with salt and pepper to your liking.

For the Spring Garlic Pesto Cashew Dressing:

  1. Blend cashews until crushed, ensuring they remain chunky—similar to the size of rice grains.
  2. Gradually introduce spinach, one quart at a time, along with extra virgin olive oil.
  3. Incorporate lemon juice and pulse until mixed.
  4. Season with salt as needed, aiming for a chunky consistency.