Italian power bowl

Italian power bowl

14 ratings

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
203
Protein
6g
Fat
10g
Carb
23g

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.
  • 1 blood orange
  • 1 tsp honey
  • 2 tbsp olive oil
  • 2 tbsp pistachios
  • 30 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
  • 1 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 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!