Fried Farro with Runny Egg
Serves 6 - Makes Great Leftovers - Photo Credit: Bon Appetit
Ingredients
- 2 medium carrots, peeled, chopped
- 1 green chile (such as jalapeño or Fresno), seeded, coarsely chopped
- ½ cup white wine vinegar
- 1 tsp. sugar
- 1 tsp. kosher salt plus more
- 5 Tbsp. olive oil, divided
- 1½ cups semi-pearled farro
- 2 garlic cloves, chopped, divided
- 6 oz. maitake mushrooms, torn into 1” pieces
- ½ bunch Tuscan kale, center ribs and stems removed, torn into 1” pieces
- 1 Tbsp. fish sauce (nam pla or nuoc nam)
- Freshly ground black pepper
- ½ cup fresh flat-leaf parsley leaves
- 2 large eggs
- 2 scallions, thinly sliced
- Crushed red pepper flakes
Shopping List
- 2 medium carrots
- 1 green chile (such as jalapeño or Fresno)
- 1 head garlic
- 6 oz maitake mushrooms OR shitake mushrooms
- 1 bunch Tuscan kale
- 1 bunch fresh flat-leaf parsley leaves
- 1 bunch scallions
- 1 box semi-pearled Farro
Pantry List
- 1 dozen large eggs
- 1 bottle extra virgin olive oil, divided
- 1 bottle white wine vinegar
- 1 bottle fish sauce (nam pla or nuoc nam)
- 1 container red pepper flakes
- 1 box sugar
- 1 box Kosher salt
- 1 container black peppercorns
Instructions
- Place carrots and chile in a small heatproof bowl. Bring vinegar, sugar, 1 tsp. salt, and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over carrots and chiles; let sit at least 30 minutes. Drain, reserving ¼ cup pickling liquid.
- Meanwhile, heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add farro and half of garlic and cook, stirring constantly, until farro is dark brown, 8–10 minutes. Add 6 cups water and bring to a boil. Boil farro until tender but still firm to the bite, 25–30 minutes. Drain; let cool.
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms and cook, tossing often, until soft and just starting to brown, 5–7 minutes. Using a slotted spoon, transfer to a plate. Add 2 Tbsp. oil, then kale and remaining garlic to skillet. Cook, tossing often, until kale is wilted, about 4 minutes. Add fish sauce, farro, mushrooms, and pickled carrots. Cook, tossing often, until warmed through, 5–7 minutes; season with salt and pepper and reserved pickling liquid. Mix in parsley; divide among bowls.
- Heat remaining 1 Tbsp. oil in a small nonstick skillet over medium-high heat. Crack eggs into skillet and fry until egg whites are set but yolks are still soft and runny, about 3 minutes. Top farro with eggs and scallions; season with red pepper flakes. Just before serving, break up eggs and mix into farro.