Risotto-Style Farro with Cauliflower and Runny Egg


Oh, anticipation…


Farro is a grain similar to barley, but a larger and chewier–I like it better than most other “grains” like bulghur, barley, rice, and quinoa due to its more substantial texture. This was my first experiment in cooking farro, a bag of which I got as a gift from my friend Athena, fellow food connoisseur and cook. I prepared it similar to risotto in that broth was added bit by bit until it was fully absorbed.

This dish is, according to the original author, inspired by a Moroccan porridge called herbel, which is sweet as it uses cinnamon and milk.

The dish below is definitely savory and a perfect light lunch.

Risotto-Style Farro with Cauliflower and Runny Egg
Serves four

Adapted from Food and Wine

5 tablespoons unsalted butter or Earth Balance

4 scallions, sliced (a kitchen scissor is a great tool for this)

8 ounces uncooked farro

Salt and pepper to taste

1 quart vegetable stock

2 tablespoons extra-virgin olive oil

3 cups 1-inch cauliflower florets

1 tablespoon sherry or red wine vinegar (I did not have sherry)

4-8 large eggs (one or two per person, your choice)

1 tablespon white vinegar

In a large nonstick saucepan, melt 3 tablespoons of butter. Add the sliced scallions and cook on medium heat until softened (2 minutes). Add the farro, season with salt and pepper (omit salt if using high-sodium broth) and cook the farro in the butter/scallion mixture for 1 minute (to toast it). Add the broth, half-cup by half-cup, slowly, allowing the farro to absorb it all before adding the next aliquot of broth; stir frequently but not constantly. This will take about 30 minutes. Remove from heat.

In a large skillet, heat olive oil and then add cauliflower; season with salt and pepper. Cook over high heat until tender and browned in spots (about 5 minutes). Add the cauliflower to the farro mixture and toss, as well as the vinegar and the remaining butter. Divvy into four bowls.

Poach the eggs: Crack the eggs into small bowls. Bring a shallow pan of water to a rolling boil. Add white vinegar to the water; vinegar keeps the egg whites from spreading too much. Add each egg into the pan carefully and cook for three minutes. Remove with a slotted spoon, and place directly on top of the farro in each bowl. Garnish with fresh scallions.


This was pretty easy to make and very satisfying. I used the 10-minute farro, which may have changed the texture of the resulting product; I think risotto is supposed to be creamier. I would like to try cooking regular farro and see if there is a difference. The red wine vinegar cuts through the buttery farro and rich egg yolk, and the sweetness of the browned cauliflower offsets the savory scallions.

I really love eggs with a runny yolk… something about them, it just tastes like the elixir of life (which, it kind of is). This meal is super protein-packed and a great post-workout dish. The dish is vegan besides the egg, and can stand up without the egg if necessary.

If I make this again, though, I’ll definitely add some more veggies such as broccoli and/or peas for color and flavor.


3 comments on “Risotto-Style Farro with Cauliflower and Runny Egg

  1. Dorothy says:

    Just looking at these mouth watering pics makes me hungry for that delicious meal all over again! It all melded so perfectly – mmmmmmm keep it up Sam – you keep outdoing yourself!!

  2. Awesome article, thanks for sharing !!

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