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Roasted Radish and Asparagus Freekeh Breakfast Bowls

Shaina · May 8, 2017 · 28 Comments

A recipe for warm freekeh breakfast bowls topped with roasted radishes, asparagus, spring alliums, and eggs that will get you ready to tackle any morning.

Roasted Radish and Asparagus Freekeh Breakfast Bowls recipe | FoodforMyFamily.com
To get to my computer I pulled a sweatshirt off the floor and slowly sank my arms deep into the sleeves, a layer between me and the chill of a spring morning. I navigated a pile of dirty clothes outside the boys’ bedroom door. I ignored the laundry waiting to be folded on the couch.

To get here, I turned the world off and kept moving. The house is quiet, and I get my best work done before anyone else is awake, before the hustle of the day demands my attention elsewhere.
Roasted Radish and Asparagus Freekeh Breakfast Bowls recipe | FoodforMyFamily.com
In high school when things weren’t going well, I’d eat mugs of farina for breakfast. Hot grains spooned to the back of my throat. Something about the warm consistency of a thing that I’d enjoyed when I was small and innocent helped erase the chaos. As an adult, I return.

It’s the breakfast I order in the hospital—black coffee, over easy eggs, cooked grains—whether I’m sick, post surgery, there with a child. It’s the breakfast I make for my kids when the world seems set on self-destruction. It’s the breakfast I eat to shut out everything else and just be for one small moment.
Roasted Radish and Asparagus Freekeh Breakfast Bowls recipe | FoodforMyFamily.com
These bowls are an ode to spring, a few bits of earth-grown flavor topping off the grains and a small (but mighty) runny pullet egg. I’ve used freekeh for the base layer—a young, green wheat with a good amount of protein and fiber. I prefer cracked freekeh because the consistency is closer to quinoa and the cooking times are lower. Feel free to substitute quinoa, amaranth (porridge in that bowl with the blueberries and cream), farina, grits, polenta, oats, or any other cereal or pseudo-cereal to suit your preferences.

p.s. My gardens still need to be cleaned out. Anyone want to come over to help?
Roasted Radish and Asparagus Freekeh Breakfast Bowls recipe | FoodforMyFamily.com

 

Roasted Radish and Asparagus Freekeh Breakfast Bowls

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 10-12 asparagus spears
  • 1 small bunch spring radishes
  • 4 small spring alliums (like young garlic or ramps)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons olive oil
  • sea salt
  • black pepper
  • 4 eggs, if desired
  • 2 tablespoons butter
  • 2 cups warm, cooked freekeh (prepared per package directions) or other cereals of choice

Instructions

  • When the freekeh (or your other cereal) is nearly finished cooking, preheat the oven to 350°F.
  • In a small bowl, toss trimmed asparagus, halved radishes, and alliums in the cider vinegar and olive oil. Spread onto a baking sheet. Sprinkle with salt and pepper (and any other fresh herb you may have available). Bake for 12-15 minutes.
  • Prepare your eggs as desired: over easy, sunny side up, crispy, scrambled, poached, hard-boiled. (Over easy is my personal favorite.) Once the eggs are finished, brown the butter in the same pan.
  • Add the butter to the saucepan over medium-high heat. Whisk the butter or swirl the pan so the butter melts and cooks evenly. The top will froth and foam, and the butter will turn from golden to a nutty brown. Remove from heat and allow the milk solids to rest on the bottom (leave these behind).
  • To serve, scoop freekeh into bowls. Drizzle browned butter over the freekeh. Top with roasted radishes, asparagus spears, and alliums and your egg of choice. Serve warm.
  • Notes

    Freekeh cooking times differ by brand and cracked grain size, so read the package and prepare accordingly.

    © Shaina Olmanson

     
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    Roasted Radish and Asparagus Freekeh Breakfast Bowls recipe | FoodforMyFamily.com

    Filed Under: Breakfast, Featured, Recipes Tagged With: spring

    Reader Interactions

    Comments

    1. Liz @ Floating Kitchen says

      May 8, 2017 at 11:10 am

      What a gorgeous Spring bowl. I love spindly greens poking out of the sides. Something very satisfying about that! I still haven’t tried freekeh. I need to change that ASAP!

      Reply
    2. Becky says

      May 8, 2017 at 11:47 am

      Roasted radishes couldn’t be more beautiful! love this 🙂 of course I love this… 🙂 And the millet with blueberries in the background looks great too!

      Reply
    3. Laura says

      May 8, 2017 at 1:40 pm

      The prettiest breakfast bowls I ever did see! 🙂

      Reply
    4. Katie | Healthy Seasonal Recipes says

      May 8, 2017 at 4:11 pm

      Never mind breakfast, I want one of these for dinner tonight!! So springy, yet comforting at the same time.

      Reply
    5. marcie says

      May 8, 2017 at 7:11 pm

      I roasted radishes for the first time this year and loved them! These bowls look incredibly delicious!

      Reply
    6. Letty / Letty's Kitchene says

      May 13, 2017 at 12:45 pm

      My mouth is watering at the thought of warm browned butter over porridge for brekkie! Not to mention all the other toppings. Pinned!

      Reply
    7. Viktor says

      May 14, 2017 at 2:13 pm

      Very healthy and yummy, what else do you need? 🙂

      Reply
    8. Natalia says

      May 29, 2017 at 1:47 pm

      Looks like a very delicious recipe.

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    16. Martha Piccolo says

      January 9, 2019 at 7:20 am

      Hello:)

      This breakfast looks delicious and probably tastes even better. Definitely, something I will try to prepare on Sunday morning.

      Thank you.

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    Hello, I'm Shaina. Food for My Family is where I share recipes, tips, opinions, and my philosophy on food as Ole and I strive to teach our four children how to eat well: seasonally, locally, organically, deliciously, and balanced. [Read more...]
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