Name: Toasted Farro and Scallions with Cauliflower and Egg
Yield: 4
Ingredients: 5 tbsp. unsalted butter -; 4 scallions -; 8 oz. farro -; 2 tbsp. farro -; Salt -; Freshly ground pepper -; 1 qt. vegetable stock -; 2 tbsp. extra-virgin olive oil -; 3 c. cauliflower florets -; 1 tbsp. sherry vinegar -; 4 large eggs -

Toasted Farro and Scallions with Cauliflower and Egg

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Ingredients for - Toasted Farro and Scallions with Cauliflower and Egg

1. 5 tbsp. unsalted butter -

2. 4 scallions -

3. 8 oz. farro -

4. 2 tbsp. farro -

5. Salt -

6. Freshly ground pepper -

7. 1 qt. vegetable stock -

8. 2 tbsp. extra-virgin olive oil -

9. 3 c. cauliflower florets -

10. 1 tbsp. sherry vinegar -

11. 4 large eggs -

How to cook deliciously - Toasted Farro and Scallions with Cauliflower and Egg

1. Stage

In a large saucepan, melt 3 tablespoons of the butter. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the farro, season with salt and pepper and cook for 1 minute, stirring. Add 1/2 cup of the stock and cook over moderate heat, stirring, until absorbed. Continue adding the stock 1/2 cup at a time, stirring frequently until it is absorbed before adding more. The farro is done when it's al dente, about 30 minutes.

2. Stage

In a medium skillet, heat the olive oil. Add the cauliflower, season with salt and pepper and cook over high heat until tender and browned in spots, about 5 minutes. Add the cauliflower to the farro along with the vinegar and the remaining 2 tablespoons of butter. Season with salt and keep warm.

3. Stage

Bring a saucepan of water to a boil. Add the eggs and cook for 4 minutes. Drain and rinse under cold water. Spoon the farro into 8 bowls. Peel the eggs and carefully remove the egg whites to keep the yolks whole. Carefully place the intact yolks in the center of each bowl of farro; discard the whites. Serve right away.