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
-
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)
-
Squash / Leeks / Pancetta (if not pre-diced) - 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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
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.
-
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!
Nutrition Facts
Reviews
Ratings
17 reviews
Not 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 HelpfulSimple and easy, added enoki mushrooms skipped the tomatoes. Could have added more spices and garlic. Added a bit of pesto.
0 HelpfulI read the other comments and really doctored this up. I subbed chunky red onions for the leeks, omited the wine/stock and added the Chermoula from the kofta burgers at the end. (You could also use pesto and some extra lemon juice) It was FABULOUS. And I forgot the basil...but didn't miss it. I'll be making this again and again.
0 Helpful