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

Active: 45 minTotal: 45 min

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 - 1 lb, chopped (sub zucchini)
  • Leeks - 2, white parts chopped
  • Corn kernels, fresh or frozen - 1 1/4 cups
  • Basil - 8 leaves, chiffonade
  • Tomatoes, medium - 2, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • White wine - 1/2 cup, sub stock
  • Coriander, ground - 1/2 tsp
  • Paprika - 1/2 tsp
  • Lemon juice - 2 tsp
  • Eggs - 4

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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 - 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 first portion of oil and then leeks with a pinch of salt. Saute until tender, ~2 minutes.
  2. Add white wine and simmer until wine is absorbed by leeks, ~3 minutes.
  3. 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.
  4. Fold in farro (reserve half if doubled for Thursday) and corn until warmed through.
  5. Remove pan from heat and stir in lemon juice. Season with some salt and pepper. Set aside, covered to keep warm.
  6. Heat a nonstick pan with second portion of 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.
  7. Divide farro between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (31)
Gluten-free (4)
Paleo (7)
Vegetarian (11)

30 reviews

Tasty and simple. Seasoned with salt and pepper throughout the preparation.

By: Heather
Posted: Aug 07, 2019
Diet: Gluten-free
0 Helpful

Had a bit extra pancetta in the pack I bought so added it all. I do love farro so this had a lot of favorites for me. Egg done sunny side up and the yolk added lots of flavor too.

By: Liz
Posted: Aug 07, 2019
Diet: Original
0 Helpful

So easy and satisfying. Came together quickly with the veggies prepared ahead. The farro was a nice change from pasta and rice.

By: Erin
Posted: Aug 07, 2019
Diet: Original
0 Helpful

Loved this! This was the type of meal I never would have considered eating before joining CS. Love how much my horizons have expanded.

By: Amanda
Posted: Aug 07, 2019
Diet: Vegetarian
0 Helpful

Used hot pancetta - the heat was a welcome addition to the dish. Also used button squash instead of summer squash and salad onions instead of a leek (seasonality/availability substitution). Next time would try for a thicker cut pancetta than what we got (or bacon). And an actual leek.

By: Karen
Posted: Aug 07, 2019
Diet: Original
0 Helpful

Used turkey instead of chicken. Took about 35 minutes for me with no prep. This is something that you could double and reheat, minus the egg. Next time I might use diced red pepper instead of tomato just personal preference. Would also be good for breakfast.

By: Gabrielle
Posted: Aug 07, 2019
Diet: Paleo
0 Helpful