Summer Farro Sautewith pancetta / summer squash / corn / tomatoes / fried egg
This quick and flavorful summer farro saute is packed with produce and finished with a fried egg.
Smarts: This is a great meal to use up any leftover vegetables, so feel free to sub or add whatever you have on hand.
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Ingredients
Summer Farro Saute:
- Farro, semi-pearled / husked and uncooked - 3/4 cup
- Summer squash - 16 oz, chopped (sub zucchini)
- Leeks - 2, white parts chopped
- Pancetta - 4 oz, diced (look for pre-diced pancetta near the deli meat)
- Corn kernels, fresh or frozen - 1 1/4 cups
- Basil - 8 leaves, chiffonade
- Tomatoes, medium - 2, chopped
- White wine - 1/2 cup, sub stock
- Coriander, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Lemon juice - 2 tsp
- Oil, cooking - 1 Tbsp
- Eggs - 4
Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Calories374
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% Daily Value
Total Fat11g17%
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Saturated Fat3g14%
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Trans Fat0g
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Cholesterol201mg67%
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Sodium367mg15%
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Total Carbohydrate47g16%
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Dietary Fiber8g30%
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Sugars10g
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Protein21g
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Prep
- Cook farro - (Double if making Thursday’s meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Squash / Leeks / Pancetta (if not pre-diced) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)
- Basil / Tomatoes - Prep as directed.
Make
- Heat a saute pan or wok over medium heat. Add pancetta and saute until pancetta is crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
- Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of oil (or add a splash of cooking oil if the pan looks dry).
- Add leeks and saute until tender, ~2 minutes.
- Add white wine and simmer until wine is absorbed by leeks, ~3 minutes.
- Add summer squash and saute for 4 to 5 minutes. Add ground coriander, paprika, and tomatoes and saute until spices are fragrant, 1 to 2 minutes more.
- Fold in farro (reserve half if doubled for Thursday) and corn until warmed through.
- Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
- Heat a nonstick pan with oil over medium heat. Crack eggs into pan and fry until cooked to your liking - on one side for sunny-side up or flip to cook on both sides.
- Divide farro between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!
Reviews
This meal has 30 reviews
This was pretty bland and lacking for us. For leftovers, I ended up adding cheese, sour cream, and hot sauce, which made it quite good but also a completely different dish.
Pretty easy and quite tasty. It was a big hit with the whole family - in part because we’re big fans of fried eggs at dinner.
Easy and pretty tasty. Used more pancetta and spices than called for.
I thought it lacked flavor.
WAS AWESOME!
I love it. The pancetta is the real key to the dish, and it's delicious.