Summer Farro Saute
with 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.
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
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
Amount Per Serving
Calories
374
Just a moment...
% Daily Value
Total Fat
11g
17%
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Saturated Fat
3g
14%
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Trans Fat
0g
Just a moment...
Cholesterol
201mg
67%
Just a moment...
Sodium
367mg
15%
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Total Carbohydrate
47g
16%
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Dietary Fiber
8g
30%
Just a moment...
Sugars
10g
Just a moment...
Protein
21g
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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.
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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!
Nutrition Facts
Amount Per Serving
Calories
374
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
201mg
67%
Just a moment...
Sodium
367mg
15%
Just a moment...
Total Carbohydrate
47g
16%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
10g
Just a moment...
Protein
21g
Just a moment...
Reviews
Ratings
31 reviews
In the GF version it doesn’t tell you when to put the corn into the mix. Delicious even with bacon instead of pancetta and no leeks. I’m not shy with salt and pepper. It had a nice fresh flavor with the basil.
0 HelpfulThis 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.
0 HelpfulPretty 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.
0 Helpful