This is a hearty dish perfect for a cold weather meal. Farro is available in Italian markets or by the pound at most supermarkets.
|1¾||cups chicken stock|
|Salt, to taste|
1. In a dry saucepan over medium heat, toast the farro, shaking the pan, for 3 to 5 minutes or until the grains become fragrant and golden.
2. Add the stock and salt and bring to a boil. Cover the pan, lower the heat, and simmer the farro for 20 to 30 minutes or until it is tender.
RAGOUT AND EGGS
|2||tablespoons olive oil|
|1||small onion, chopped|
|1||pound oyster mushrooms, stemmed and coarsely chopped|
|Salt and pepper, to taste|
|½||cup red wine|
|2||beets, peeled and cut
into ¼-inch dice
|1||tablespoon chopped fresh thyme|
|1½||cups vegetable stock|
|2||teaspoons white or cider vinegar|
|4||eggs, cracked into 4 cups|
|Extra sprigs fresh thyme, leaves chopped
1. In a skillet over medium heat, heat the olive oil. Add the
onions and cook, stirring often, for 8 minutes or until softened. Add the mushrooms, salt, and pepper and cook, stirring often, for 5 minutes or until tender.
2. Add the wine and cook, scraping up any browned bits in the pan, for 2 minutes. Add the beets, thyme, and stock. Bring to a boil, lower the heat, and simmer for 20 minutes or until the beets are tender when pierced with a skewer and the liquid has reduced. Add water to the pan during cooking if the liquid evaporates and the beets are not tender. Taste for seasoning and add more salt and pepper, if you like.
3. Bring a saucepan of water to a boil. Add the vinegar. With the end of a spoon, start stirring the water until it forms a vortex. Drop in the eggs, one at a time. Use the spoon to gently curl “tails” of egg onto their yolks. Lower the heat and simmer for 4 minutes or until the whites are firm (the yolks should be runny). Remove with a slotted spoon and transfer to a plate. Use scissors to trim off any spidery ends.
4. Divide the farro among 4 shallow bowls. Top with the mushroom mixture and an egg. Sprinkle with thyme. Matt Barber