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TOASTED FARRO& SCALLIONS WITH CAULIFLOWER &EGG Recipe

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This recipe for TOASTED FARRO& SCALLIONS WITH CAULIFLOWER &EGG is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Tablespoons unsalted butter
4 scallions, white and tender parts only, sliced
8 oz. farro
1 quart vegetable stock
2 tablespoons oilive oil
3 cups cauliflower florets
1 tablespoon sherry vinegar
4 large eggs
Directions:
Directions:
Melt 3 tablespoons butter in frypan, add scallions and cook until softened, about 2 minutes. Add farro, season with salt and pepper and cook for another minute. Add ˝ cup stock at a time and cook over moderate heat, stirring often.
About 30 minutes, until farro is al dente.

In another skillet, heat olive oil and sauté florets of cauliflower, season with salt and pepper, until tender and browned in spots, about 5 minutes. Add cauliflower to farro along with vinegar and remaining 2 tablespoons of butter.

Bring saucepan of water to boil. Add eggs and cook for 4 minutes. Drain and rinse under cold water. Spoon farro into four bowls. Carefully remove egg whites to keep yolks whole. Place yolks in center of bowl of farro. Serve

(use egg white for other purposes)

 

 

 

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