Sunday, 9 March 2014

Fried Farro with Pickled Carrots and Runny Eggs

This felt like a really lovely healthy dish, whole grains and lots of fresh veg. I made a couple of changes to the recipe, I made poached eggs instead of fried and I added in some pickled red cabbage hat needed using up. It was really tasty and I felt like I'd done something good for my body!!

Fried Farro with Pickled Carrots and Runny Eggs
(from Bon Appetit September 2013)
(Serves 6)

2 medium carrots, chopped
125ml white wine vinegar
1 tsp sugar
1 tsp salt
tbsp olive oil, divided
300g farro
2 garlic cloves, chopped, divided
200g chestnut mushrooms, sliced
½ bunch kale, centre ribs and stems removed, torn into 1in pieces
1 tbsp fish sauce
salt and pepper
1 bunch parsley leaves
6 eggs
1 red chilli, seeded, coarsely chopped
2 spring onions, thinly sliced
chilli flakes

Place carrots and chilli in a small heatproof bowl. Bring the vinegar, sugar, salt, and 125ml water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over the carrots and chillis; let them sit for at least 30 mins. Drain, reserving 60ml of the pickling liquid.

Meanwhile, heat 1tbsp of oil in a saucepan over a medium-high heat. Add the farro and half of the garlic and cook, stirring, until the farro is dark brown, 8–10 mins. Add 1.5l water and bring to a boil. Boil farro until tender but still firm to the bite, 25–30 mins. Drain and leave to cool.

Heat 1tbsp of the oil in a large frying pan over a medium-high heat. Add the mushrooms and cook until soft and just starting to brown, 5–7 mins. Transfer to a plate. Add 2tbsp of oil, then the kale and remaining garlic to the frying pan. Cook until the kale is wilted, about 4 mins. Add the fish sauce, farro, mushrooms, and pickled carrots. Cook until warmed through, 5–7 mins; season with salt and pepper and the reserved pickling liquid. Mix in the parsley and divide among bowls.

Bring a couple of pans of water to the boil. Add some vinegar and using a whisk swirl the water round. Crack each egg into a cup and add each egg into the centre of the swirling water, this will have to be done in batches, cook until the white is set but the yolk runny. Top each bowl of farro with an egg and the spring onions, season with the chilli flakes. Just before serving, break up eggs and mix into the farro.

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