Farro Salad with Sweet Potatoes & Mushrooms
topped with a fried egg
Ingredients
- Semi-pearled / husked farro - 1 cup ((make sure you get the <a href="http://amzn.to/13Fyzgn" target="blank">semi-pearled / pearled variety</a> or it will take 1 hour to cook. If you can't find farro, sub quinoa))
- Shallots - 1 Tbsp, minced
- Sweet potatoes - 1 lb, diced
- Mushrooms, brown - 1/2 lb, sliced
- Baby spinach leaves - 1/4 lb, washed & dried
- Parmesan cheese - 2 oz, grated
- Dijon mustard - 2 tsp
- Balsamic vinegar - 3 Tbsp
- Sweetener - 1 tsp, (like brown sugar or honey)
- Olive oil - 1/4 cup
- Cooking oil - 1 Tbsp
- Butter - 2 Tbsp
- Eggs - 4
Nutrition Facts
Prep
- Farro - If making tomorrow night's dinner, double the portions. Farro cooks like pasta. Bring 2 quarts (1.9 liters) of water to boil, salt, and then add dried farro. It'll take about 25 minutes to cook. Drain
- Shallots / Sweet potatoes / Mushrooms / Spinach / Parmesan cheese - Prep as directed
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Make
- Whisk shallots, mustard, vinegar, sweetener and olive oil together to make a vinaigrette. Season to taste with salt and pepper
- Heat a saute pan over medium-high heat. Add cooking oil and then sweet potatoes to heated oil with a sprinkle of salt. Add 2 tbs. (30 ml) of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 5 to 8 minutes, until sweet potatoes are almost cooked through (softened but still a bit crunchy)
- Add in mushrooms with some more salt and saute until cooked, ~ 3 to 5 minutes
- Toss all ingredients except butter and eggs together with vinaigrette. Warm ingredients will wilt spinach and melt cheese. Season to taste with salt and pepper and divide up into servings
- Heat a skillet or griddle over medium-heat. Add butter and then fry eggs in melted butter (cook in batches if not enough room). Sprinkle with salt and cook until egg whites are set. Cover skillet with a lid or create a cover with foil (for a griddle) to help egg whites set faster. Top each salad with your fried egg. Break into it and watch the goodness ooze!
Nutrition Facts
Reviews
Ratings
13 reviews
Utterly delicious. We accidentally used a white sweet potato (which is not as sweet as orange ones) and it balanced nicely with the balsamic and brown sugar. Farro cooked in less than 20 minutes -- maybe we got fully pearled?
0 HelpfulWe all really enjoyed this (2 adults + 18 mo old). It got an extra star because of the creativity and healthiness of the recipe. The combo was unexpectedly delicious and totally new.
0 HelpfulStrangely, I didn't love this as much as I thought I was going to. Don't get me wrong - it was good but just not as good as I had thought. Perhaps I had built it up to much to be a healthier version of warm spinach salad. Hmm...
0 Helpfulsuper good and hearty. would be interesting to do a carbonara type thing: when farro is still super hot, crack a quail egg and let it cook into the mix. easy on the sweetener
0 HelpfulPretty tasty, but we omitted the mushrooms (not fans in our house) and the farro/sweet potato/sauce was just a bit too sweet for us. We all cleaned our plates, but didn't go back for the leftovers the next day (which always makes me sad!). Loved trying farro for the first time and this dish would be really great with some tweaks for personal preference -- maybe adding some chicken or more veggies and switching up some flavors in the dressing. Definitely something I will return to and play with!
0 Helpful