Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.
Ingredients
Makes 6 servings
Step 1
Place carrots and chile in a small heatproof bowl. Bring vinegar, sugar, 1 teaspoon salt, and 1/2 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 1/4 cup pickling liquid.
Step 2
Meanwhile, heat 1 tablespoon 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.
Step 3
Heat 1 tablespoon 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 tablespoons oil, then kale and remaining garlic to skillet. Cook, tossing often, until kale is wilted, about 4 minutes. Add colatura, 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.
Step 4
Heat remaining 1 tablespoon 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 (slightly longer for duck egg). Top farro with eggs and scallions; season with red pepper flakes. Just before serving, break up eggs and mix into farro.
Step 5
DO AHEAD:Carrots can be pickled 2 weeks ahead; cover and chill.
How would you rate Fried Farro with Pickled Carrots and Runny Eggs?
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Reviews (3)
Back to TopI’ve made this several times. Maybe I didn’t toast the farro enough, but I didn’t feel it added enough flavor to warrant an extra step. I also pick whatever fresh mushrooms look good for this recipe rather than strictly using maitakes. I’m still a fan of this dish though and my household enjoys it, too.
Anonymous
Bay Area, California
1/3/2022
Wow, way better than I expected. Super tasty and satisfying. I initially forgot to add the pickle juice at the end. After tasting it both ways, I think it was better without it.
forkknifespoon
Cambridge, MA
4/28/2014
Good, but not as good as I thought it would be. The pickled carrots did not shine. They seemed to get overpowered by the toasted farro and kale. I used bagged Tuscan kale and it did have some small stems in it, which made it a little too bitter. Also, the pepper di not give it the heat I was expecting. Maybe my chile was not very hot? I will make it again with some changes.
clayvd
California
2/5/2014