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.
- 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
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)
Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)
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).
Add leeks and 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 and corn until warmed through.
Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
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.
Divide farro between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!