1 cup farro
2 1/2 cups vegetable stock
3 Tbs. avocado oil
1 1/2 cups baby spinach, washed
1 cup wild mushrooms, stemmed and thinly sliced
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon local sea salt
2 Tbs. balsamic vinegar, plus 1 additional tablespoon for garnish
1 Tbs. thyme, leaves picked (plus 2 additional sprigs for garnish)
pinch of red pepper flakes
additional salt and pepper, to taste
1. In a medium sized pot, bring vegetable stock to a rapid boil, add farro and reduce heat to medium. Cook until farro is al dente, about 15 minutes, drain off any excess stock and set aside to cool.
2. Meanwhile, heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add mushrooms, garlic, paprika and cumin and cook until mushrooms have softened and liquid has evaporated, about 6-7 minutes. Add balsamic vinegar and continue cooking until vinegar is absorbed, about 2-3 minutes longer. Add spinach and salt and continue to cook until spinach has just started to wilt, about 1-2 minutes longer. Remove vegetables from skillet and set aside to cool.
3. Using the same skillet, heat remaining avocado oil over medium heat and turn to coat the pan with oil. Crack egg into a small bowl and add to the pan (this way you can be sure you don’t have any shell fragments in the pan). Cook 2-3 minutes until white part sets, then gently flip (using a spatula) and cook for 1 minute longer. Season with salt and black pepper, to taste.
4. In an individual serving bowl, place farro on the bottom and top with sauteed vegetables. Gently set egg on top and garnish with remaining balsamic vinegar, thyme leaves and sprigs and red pepper flakes. Add more salt and pepper to taste.
5. Serve immediately.
– Easily swap out other proteins, such as grilled chicken, shrimp or ground turkey, for the egg.
– Add avocado for extra creaminess.
– Add toasted nuts for extra crunch.