Balsamic Farro Saute with Sweet Potatoes
and mushrooms / fried egg
We featured a version of this rustic saute way back in 2013, but we've brought it back with the addition of kidney beans for added protein. It's a great cold weather meal that is both hearty and packed with nutritious ingredients.
- 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)
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.
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!