Balsamic Farro Saute with Sweet Potatoes and mushrooms / fried egg
- Shallots - 2 cloves, diced
- Sweet potatoes - 1 lb, cubed
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, balsamic - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Mushrooms, any type - 8 oz, sliced (look for pre-sliced)
- Sage - 4 leaves, diced
- Lemons - 1, wedges
- Beans, kidney (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Pancetta - 5 oz, diced (look for pre-diced)
- Baby spinach - 4 oz
- Eggs - 4
- Farro, uncooked - 1 cup
- Cook farro - (Double if making Wednesday’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)
- Shallots / Sweet Potatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make balsamic sauce - Combine soy sauce, vinegar, and mustard. (Can be done up to 5 days ahead)
- Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)
- Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
- Sage / Lemons - Prep as directed.
- Beans - Drain and rinse.
- Place a large saute pan or wok with first part of oil over medium heat. Add mushrooms and pancetta. Saute until mushrooms are nearly tender, 6 to 8 minutes.
- Add shallots, sage, and some salt and saute for 1 minute.
- Stir in farro (reserve half if doubled), spinach, and balsamic sauce until everything is combined. Continue cooking until spinach is completely wilted, 4 to 5 minutes.
- While spinach is cooking, place a large nonstick pan (for eggs) over low-medium heat.
- Return to farro and stir in beans and sweet potatoes until everything is combined. Taste and season with some salt and pepper. Set aside, covered to keep warm.
- To the heated nonstick pan, add second part of oil. Crack eggs into heated oil and cook to your liking - on one side for sunny-side up or flip them for over-easy.
- Divide farro between serving plates. Top each portion with an egg and serve with lemon slices on the side. Enjoy!
This meal has 29 reviews
This was soo good! Roasted the sweet potatoes at 400 degrees for 25 min. Skipped the beans and eggs. Very tasty.
We did not have the right greens so we left those out and roasted potatoes instead of sweet potatoes. It was like breakfast for dinner. Yum!
I've been using cooksmarts for about 18 months, this could be my favorite meal yet. I absolutely loved the scent of the sage as I cooked it. The balsamic vinegar and mustard brought out a brilliant flavor in the mushrooms and sweet potato. We'll be serving this at (adult) game night (but with brown rice to accommodate a gluten allergy).
This was SO good! I was a little skeptical because this is so far removed from what I normally serve for dinner but we loved it! The grocery store didn’t have farro so we served over a bed of barley and it was delicious. The sauce was good and fully flavored everything. Definitely one of our favorite meals now.
This is an awesome recipe. Loved it!
If you microwave the sweet potatoes, make sure to adjust for your microwave wattage. Mine's 1100 and 5 minutes was too long... otherwise great, easy to make dish!