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Week of 8/5/19

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

Active: 45 minTotal: 45 min
Original GF Paleo Vegetarian

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
Low Calorie, Freezer Friendly
Save recipe
53

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

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.

By: Jenn
Posted: Aug 24, 2019
Diet: Vegetarian
0 Helpful

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.

By: Jessica
Posted: Aug 21, 2019
Diet: Original
0 Helpful

Easy and pretty tasty. Used more pancetta and spices than called for.

By: Christine
Posted: Aug 21, 2019
Diet: Gluten-free
0 Helpful

I thought it lacked flavor.

By: Jordan
Posted: Aug 17, 2019
Diet: Vegetarian
0 Helpful

WAS AWESOME!

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

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

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