Toasted Farro and Scallions with Cauliflower and Egg

  • Chicken thighs, farro and a poached egg.

    Chicken thighs, farro and a poached egg. Courtesy of Kelly Sears

Posted4/27/2016 6:00 AM

1 quart vegetable stock

5 tablespoons unsalted butter, divided


4 scallions, white and tender green parts only, sliced

8 ounces farro (1 cup, plus 2 tablespoons)

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 head of cauliflower, broken into florets

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon sherry vinegar

Fresh parsley

4 large eggs, poached

In a medium saucepan, add the vegetable stock, bring to just a boil, turn off heat and cover. In a large saucepan, melt 3 tablespoons of the butter. Add the scallions and cook over medium heat until softened, about 2 minutes. Add the farro and cook for about 2-3 minutes until farro begins to smell a bit toasted.

Add the spices, salt and pepper. Add ½ cup of the stock and cook over moderate heat, stirring, until absorbed.

Continue adding the stock ½ cup at a time, stirring frequently until it is absorbed before adding more. The farro is done when it's al dente, about 30 minutes.

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Meanwhile, preheat oven to 425 degrees. Toss cauliflower with olive oil, spill onto a baking sheet lined with parchment paper and sprinkle with a fair amount of salt (about one tablespoon). Roast until cauliflower is just charred and nutty smelling, about 20-25 minutes.

Add the cauliflower to the farro along with the vinegar and the remaining 2 tablespoons of butter and the fresh parsley; taste and adjust with salt and pepper if necessary. Plate servings of farro and top with a poached egg.

Serves 4

Kelly Sears

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