Summer Farro Saute
with pancetta / summer squash / corn / tomatoes / fried egg
This quick and flavorful summer farro saute last appeared in a meal plan in 2019. It's 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
- Farro, semi-pearled / husked and uncooked - 3/4 cup
- Summer squash - 16 oz, chopped (sub zucchini)
- Leeks - 2, white parts chopped
- Pancetta - 4 oz, diced (look for pre-diced pancetta near the deli meat)
- Corn kernels, fresh or frozen - 1 1/4 cups
- Basil, fresh - 8 leaves, chiffonade
- Tomatoes, medium - 2, chopped
- White wine - 1/2 cup, sub stock
- Coriander, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Lemon juice - 2 tsp
- Oil, cooking - 1 Tbsp
- Eggs - 4
Nutrition Facts
Prep
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Cook farro - (Skip if made ahead for Tuesday.) 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)
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Squash / Leeks / Pancetta (if not pre-diced) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)
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Make
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Heat a saute pan or wok over medium heat. Add pancetta and saute until pancetta is crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
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Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of oil (or add a splash of cooking oil if the pan looks dry).
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Add leeks and saute until tender, ~2 minutes.
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Add white wine and simmer until wine is absorbed by leeks, ~3 minutes.
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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.
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Fold in farro and corn until warmed through.
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Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
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Heat a nonstick pan with 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.
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Divide farro between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!
Nutrition Facts
Reviews
Ratings
22 reviews
I don't know if I missed a step somewhere but it could use a touch more saltiness. Other than that I really like this meal. I made multiple portions and will be having them as vegetable rich breakfasts.
0 HelpfulA little bland. Tasted "healthy". We added some seasoned salt and that made it better for me and the kids. Hot sauce for my husband. But came together quickly (with weekend meal prep) and made a substantial amount of food.
0 HelpfulLoved it! I used salt pork and zucchini. Added some Mural of Flavor for extra seasoning. Also added some pesto because I didn't have any basil. I would eat this any time.
0 HelpfulNot a favorite. The squash ended up more steamed than sautéed, and I’m not a fan of steamed squash. Made my apartment smell bad. But it did use up a lot of vegetables I needed to use up, and it’s edible.
0 Helpful