Farro with Mushrooms, Carrots & Perfectly Poached Egg



Farro is described as "the mother of all wheat" since it was the oldest grain domesticated by humans. In ancient Rome it was a staple food that provided the main source of nourishment for the Roman legions. Farro almost disappeared during the last centuries because of the lower yielding compared with the modern wheats.

Farro can be used as substitute for rice and pasta in many dishes. Use it in salads, soups and pilafs, or at "farrotto", an alternative to traditional risotto. Farro with mushrooms and poached egg is simple, tasty and healthy dish.



Serves: 2-3

Ingredients:

  • 1 cup farro (soaker overnight in cold water)
  • 2-3 Tbsp. olive oil
  • 8 oz. baby portabella mushrooms, coarsely chopped
  • 1 onion, finely chopped
  • 1 carrot, peeled and shredded
  • salt and freshly ground pepper
  • 2-3 Tbsp. fresh dill, chopped
  • 1/2 tsp. smocked paprika
  • 3 eggs
  • 3 Tbsp. white wine vinegar

Directions:

In a large saucepan, bring the 3-4 cups of water and 1/2 tsp salt to boil. Stir in the farro. When the water returns to a boil, reduce heat to low. Cover and simmer until  until soft, but still crunchy, about 15 minutes. Drain the water.

In a large frying pan over medium heat, combine the onions, carrots and mushrooms. Cook, stirring occasionally, until the vegetables are tender but not mushy, about 10 minutes. Add cooked faro and seasonings. Cook for another 2-3 minutes.  Stir in fresh dill.


To cook a perfect poached egg: Half-fill a wide pan, about 4 inches deep, with unsalted water. Add 3 tablespoons white wine vinegar and bring to a boil. Break an egg into a ramekin or small bowl and tip it gently into the pan, at the point where the water is bubbling. Repeat with the other eggs, but do not poach more than 4 eggs at a time. Poach for about 2 minutes.

Using a slotted spoon or small skimmer, lift out the first egg and press the outside edge lightly to check if it is properly cooked. Trim the edges with a small knife to make a neat shape. The poached egg is now ready.

To serve, divide the faro with vegetables among individual plates. Top each with a poached egg and garnish with fresh dill sprig.


7 comments:

Medeja said...
January 30, 2014 at 12:12 AM  

Farro sounds like healthy and good stuff..I should have a look and buy some for a change, instead of eating rice all the time :) This dish looks so perfect :)

HEAVEN CAN WAIT said...
January 30, 2014 at 2:17 AM  

Nice recipe! Poached egg does the trick!

Rosa's Yummy Yums said...
January 30, 2014 at 2:40 AM  

The kind of farro dish I love to eat! Healthy and tasty.

Cheers,

Rosa

La Table De Nana said...
January 30, 2014 at 8:57 AM  

Fell in love with farro in Italy..The love affair continues:)

Shibi Thomas said...
January 30, 2014 at 12:04 PM  

Loved the brightness in the picture. Gives the feeling of summer in this frigid weather. The dish looks healthy and filling!!

theroadtoserendipity said...
January 30, 2014 at 1:16 PM  

This is one of those rare recipes that Steve and I can share. I just have to leave off the poached egg on my portion and that means that he gets extra poached eggs. Everyone is happy :). Thankyou for the delicious share :)

Eric Pepple said...
January 30, 2014 at 6:02 PM  

That looks absolutely fantastic and that is definitely a perfectly poached egg. Great job :)

Happy Blogging!
Happy Valley Chow

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