Savory Mushroom Sweet Corn Farro (Printable Version)
Nutty farro topped with sauteed mushrooms, sweet corn and a fried egg for a savory, nourishing breakfast.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 tablespoon extra-virgin olive oil
05 - 1 cup cremini or button mushrooms, sliced
06 - 1 cup sweet corn kernels (fresh or frozen, thawed)
07 - 1 small shallot, finely chopped
08 - 1 clove garlic, minced
09 - 1/4 teaspoon freshly ground black pepper
→ Eggs
10 - 2 large eggs
→ Garnish
11 - 2 tablespoons fresh chives or parsley, chopped
12 - 1/4 cup crumbled feta cheese (optional)
13 - 1 tablespoon pumpkin seeds (optional)
14 - Hot sauce, to taste (optional)
# How to Make It:
01 - In a medium saucepan, combine the rinsed farro, water, and salt. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 25 to 30 minutes until the grains are tender and the liquid is fully absorbed. Fluff with a fork and set aside.
02 - While the farro simmers, heat olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing for 1 to 2 minutes until fragrant and softened. Add the sliced mushrooms and cook for 4 to 5 minutes until golden brown. Stir in the corn kernels and black pepper, cooking for an additional 2 to 3 minutes until heated through. Remove from heat and set aside.
03 - In a separate nonstick skillet over medium-low heat, fry the eggs to your preferred doneness, seasoning lightly with salt and pepper.
04 - Divide the cooked farro evenly between two serving bowls. Layer the sautéed mushroom and corn mixture over each portion. Top with a fried egg, then finish with fresh herbs, crumbled feta, pumpkin seeds, and a drizzle of hot sauce if desired.
05 - Serve immediately while warm for the best texture and flavor.
# Expert Advice:
01 -
- The chew of farro against the pop of sweet corn creates a texture combination that makes you slow down and actually taste your breakfast.
- It reheats beautifully, so you can cook the grains on Sunday and assemble bowls in under ten minutes the rest of the week.
- That runny yolk breaking over everything turns a simple grain bowl into something that feels almost decadent for a weekday morning.
02 -
- Do not stir the mushrooms constantly because they need contact with the hot pan to brown properly. Patience in those first minutes makes all the difference.
- Farro cooking times vary wildly depending on the variety, so start testing at 20 minutes rather than relying solely on the clock. Pearled farro cooks faster than whole grain.
03 -
- Let the cooked farro sit uncovered for a minute or two before assembling so excess steam escapes and the grains stay distinct rather than clumping together.
- A squeeze of lemon juice over the finished bowl brightens everything and makes the corn taste sweeter without adding any complexity to your morning.