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Recipe Detail Page
Farro with Roasted Vegetables & Poached Eggs
Holiday 2017
Topping grain dishes with poached eggs adds a rich sauciness and enough protein to turn them into a meal. This recipe can serve 6 as part of a meal, or 4 as a main.
Makes 4 to 6 servings
1 red onion, cut into ½ inch (1 cm) dice, about 1½ cups (375 mL)
1 yellow pepper, cut into ½ inch (1 cm) dice, about 1½ cups (375 mL)
2 medium zucchini, cut into ½ inch (1 cm) dice, about 2 cups (500 mL)
1 small eggplant, cut into ½ inch (1 cm) dice, about 5 cups (1.25 L)
⅓ cup (80 mL) olive oil
2 tbsp (30 mL) chopped garlic
Salt and pepper
1½ cups (375 mL) farro
3 tbsp (45 mL) red wine vinegar
½ cup (125 mL) coarsely chopped
Italian parsley
4 to 6 poached eggs
1. Preheat oven to 425°F (220°C).
2. Combine red onion, yellow pepper, zucchini and eggplant on a large baking sheet. Drizzle with olive oil, sprinkle with garlic, season with salt and pepper and toss lightly to combine. Roast for 30 to 35 minutes, stirring occasionally, or until vegetables are tender and lightly browned.
3. Toast farro in a large dry skillet over medium-low heat, stirring, for 5 minutes or until it smells nutty and is visibly browned (don’t worry if a few get dark).
4. Bring a large pot of salted water to boil. Add toasted farro and cook for 15 minutes or until grain is tender but still slightly chewy. Drain well. Pour farro over vegetables on baking sheet. Drizzle with red wine vinegar and season well with salt.
5. Add parsley and fold gently to combine. Serve farro salad warm or at room temperature with hot poached eggs overtop.
Makes 4 to 6 servings
