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 wheat.
Farro can be used as a 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 a simple, tasty and healthy dish.
Farro with Mushrooms, Carrots & Perfectly Poached Egg
- 1 cup farro (soaked overnight in cold water)
- 2-3 Tbsp. olive oil
- 8 oz. baby portobello 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. smoked paprika
- 3 eggs
- 3 Tbsp. white wine vinegar
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 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 farro 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 a fresh dill sprig.