Summer Farro Saute
with 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 - 1 lb , chopped (sub zucchini)
- Leeks - 2 , white parts chopped
- Corn kernels, fresh or frozen - 1 1/4 cups
- Basil, fresh - 8 leaves , chiffonade
- Tomatoes, medium - 2 , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- White wine - 1/2 cup , sub stock
- Coriander, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Lemon juice - 2 tsp
- 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)
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. Season with some salt and pepper. Set aside, covered to keep warm.
Heat a nonstick pan with second portion of 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!