A Sarcastic Appetite

Mushroom & Farro “Hash”
April 9, 2013, 8:55 pm
Filed under: Index of Recipes | Tags: , ,


Last night I made this chicken from Alexandra’s Kitchen; it’s one of my go-tos. But we devoured it before I thought to take a picture. This blogging thing….apparently it takes some getting used to. (For the record, I use only thighs and I bake them at 425 for about 45 minutes. If you’re curious.)

So tonight I vowed to remember the photographic evidence.

Dinner lately has been somewhat of a challenge, and not just because my dance card’s awfully full. The Nutritional Ninja has diagnosed himself with psoriasis, and as a result prescribed himself a no-nightshade diet, which means no potatoes, peppers, eggplant…or tomatoes. Oh, and don’t forget he’s “practically” gluten-free….which meant that suggesting this mushroom and farro “hash” for dinner tonight did NOT go over well. Never mind that farro is a good source of protein, fiber, B vitamins, and vitamin E, or that the recipe would actually help me use up the dry sherry I had lying around in the fridge.


I flew off the handle and made it anyway, forgetting the poached eggs because it’s filling enough on its own and I am spectacularly lazy. Roast some broccoli on the side if you want to up your veg intake. It’s delicious, and I suspect will be even better tomorrow.

Ripe’s Cremini Farro Hash with Poached Eggs 

Adapted from this Serious Eats recipe. Serves 2, with plenty leftover.

1 c. pearled farro, rinsed

2 Tbsp. olive oil

1 small yellow onion, diced

8 oz. cremini mushrooms, trimmed and sliced (I used shitake; they were delicious)

1/2 tsp. dried thyme

lots of salt and freshly ground black pepper

1/4 c. dry sherry

1/4 c. sour cream or greek yogurt

juice of half a lemon, plus more to taste

3 Tbsp. chives or finely chopped scallions to garnish

If you’re making the eggs:

1 tsp. white vinegar

2 large eggs

Cook the farro according to package directions. In a large saucepan, warm the olive oil over medium heat. Saute the onion and mushrooms; season with salt and pepper and add the dried thyme. Stir frequently for about 10 minutes, until the mushrooms have released their juices and the onion is soft and translucent. Add the sherry; let it evaporate almost completely.

By this time the farro should be cooked; drain it and add to the onion and mushroom mixture. Add more salt and pepper; pull off the heat before stirring in the sour cream (or yogurt) and lemon juice. Taste and adjust seasoning. Keep warm while you make the eggs.

If making the eggs, boil some water; add the vinegar and poach those suckers. Soft boiled eggs would also work well here, as would fried. All you want is the runny yolk. Garnish the whole thing with the chives (or scallions).