Start free for 30 days and enjoy greater ease in the kitchen today!

Summer Farro Saute
with pancetta / summer squash / corn / tomatoes / fried egg

Active: 45 minTotal: 45 min
20190805 summer farro saute nm 3.jpg?ixlib=rails 2.1

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.

Tags

Ingredients

Servings:
4
Metric
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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. Squash / Leeks / Pancetta (if not pre-diced) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)
  4. Basil / Tomatoes - Prep as directed.

Make

  1. 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.
  2. 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).
  3. Add leeks and saute until tender, ~2 minutes.
  4. Add white wine and simmer until wine is absorbed by leeks, ~3 minutes.
  5. 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.
  6. Fold in farro (reserve half if doubled for Thursday) and corn until warmed through.
  7. Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
  8. 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.
  9. Divide farro between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!
Upsell

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 26 reviews

WAS AWESOME!

By: Megan
Posted: Aug 15, 2019
Diet: Original

I love it. The pancetta is the real key to the dish, and it's delicious.

By: Chelsea
Posted: Aug 15, 2019
Diet: Original

I loved it but my husband said it was lacking some type of flavor. We served with a side or air fryer roasted potatoes

By: Jennifer
Posted: Aug 12, 2019
Diet: Original

Subbed potatoes for the rice so it was more like a hash.

By: Allison
Posted: Aug 11, 2019
Diet: Gluten-free

Amped up the flavor with some sriracha and extra lemon

By: David
Posted: Aug 10, 2019
Diet: Paleo

Fresh, light and tasty!

By: Felice
Posted: Aug 10, 2019
Diet: Original