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

Name: Summer Farro Saute
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 cup Farro, semi-pearled / husked and uncooked; 1 lb Summer squash, chopped (sub zucchini); 2 Leeks, white parts chopped; 1 1/4 cups Corn kernels, fresh or frozen; 8 leaves Basil, fresh, chiffonade; 2 Tomatoes, medium, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup White wine, sub stock; 1/2 tsp Coriander, ground; 1/2 tsp Paprika; 2 tsp Lemon juice; 4 Eggs

Active: 45 min Total: 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.

Ingredients

Metric

Servings:

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, fresh - 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

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 - 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 first portion of oil and then leeks with a pinch of salt. 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. Season with some salt and pepper. Set aside, covered to keep warm.
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.
Divide farro between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!

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