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Ripe's Cremini Farro Hash with Poached Eggs

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[Photograph: Paulette Phlipot]

Chewy, nutty, and healthy in so many ways, farro is an awesome grain. There are loads of ways you can use it; chilled in a salad or stirred into a creamy risotto are just a few. Cheryl Sternman Rule, author of Ripe, has chosen to turn hers into a hash—a Cremini Farro Hash with Poached Eggs to be precise. With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner.

What Worked: Hearty, healthy, and super satisfying, this is the kind of vegetarian meal that comforts and warms, and never once has anyone wanting for meat. Okay, the egg helps.

What Didn't: It might not be the most health-minded suggestion but next time we'd up the sour cream for a more Stroganoff-like effect.

Suggested Tweaks: Swapping out the onion for a few leeks could only do good things.

Reprinted with permission from Ripe by Cheryl Sternman Rule. Copyright © 2012. Published by Running Press. Available wherever books are sold. All rights reserved.

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