Serious Eats: Recipes

Ripe's Cremini Farro Hash with Poached Eggs

The following recipe is from the April 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[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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