Farro Salad with Sweet Potatoes & Mushrooms
topped with a fried egg

Name: Farro Salad with Sweet Potatoes & Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Semi-pearled / husked farro ((make sure you get the semi-pearled / pearled variety or it will take 1 hour to cook. If you can't find farro, sub quinoa)); 1 Tbsp Shallots, minced; 1 lb Sweet potatoes , diced; 1/2 lb Mushrooms, brown, sliced; 1/4 lb Baby spinach leaves, washed & dried; 2 oz Parmesan cheese, grated; 2 tsp Dijon mustard; 3 Tbsp Balsamic vinegar; 1 tsp Sweetener, (like brown sugar or honey); 1/4 cup Olive oil; 1 Tbsp Cooking oil; 2 Tbsp Butter; 4 Eggs

Active: 25 min Total: 35 min

Original

Farro Salad with Sweet Potatoes & Mushrooms

Add a fried egg to any meal and it immediately becomes gourmet and sexy. This farro salad has lots of bite and flavor from sweet potatoes and mushrooms. Topped with a runny egg, you have creamy goodness coating all your healthy goodness. If you've never cooked farro before, we're excited to introduce you to this chewy whole grain. Buy the semi-pearled variety and it'll cook in <30 minutes

Dependency

Chicken and Green Bean Thai Curry

Proteins

Eggs

Cuisines

American

Ingredients

Metric

Servings:

Farro Salad with Sweet Potatoes, Mushrooms, and Spinach:

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

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!

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