Veggie Farroto with Sunny-Side-Up Eggs

Veggie Farroto with Sunny-Side-Up Eggs
Servings: 4 Yield: 5 cups Hands On 10 mins Total Time 40 mins

Make It

1. In a medium saucepan over low heat warm 4 cups of low sodium vegetable broth. In a large saucepan over medium-high heat, add 1 Tbs. olive oil and saute a finely chopped shallot for 2 minutes or until translucent. Add 1 1/2 cups farro and toast for 1 minute. Reduce to medium heat. Then add 1 cup low sodium vegetable stock; gently simmer until nearly evaporated. Continue stirring in stock 1 cup at a time until farro is tender, about 30 minutes.

2. Stir 1 cup frozen peas (reserve remaining peas in the package for Thursday) and 1/2 cup frozen cauliflower florets into farrotto. Continue cooking until the vegetables are just tender, about 3 minutes. Add 1/2 cup finely grated Parmesan and 1 Tbs. unsalted butter, stir well, and remove from the heat.

3. Add 1 tsp. olive oil to a large non-stick pan over medium heat. Crack four eggs into the pan and fry until just set. Sprinkle with 1/8 tsp. each salt and freshly ground pepper. Serve the farrotto in bowls, topping each with a fried egg.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 533, Fat, total (g): 17, chol. (mg): 202, sat. fat (g): 6, carb. (g): 68, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 14, sugar (g): 5, pro. (g): 22, vit. A (IU): 2549, vit. C (mg): 12, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 60, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 493, Potassium (mg): 181, calcium (mg): 189, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.