1 tablespoon clarified butter (clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter)
2 tablespoon shallot, minced
½ cup celery, minced
½ cup mushroom, minced (wild mushrooms such as Morels are best,otherwise Creminis or Buttons will work just fine)
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 cup Einka Farro
2 cups broth (beef or vegetable broth, I prefer beef broth)
¼ cup large leaf parsley,minced
Salt and pepper to taste
For Poached Egg:
Raw Egg, one per serving
Dash of vinegar
Red Pepper flakes to taste
Method 1, Sauté: In medium saucepan melt butter over medium-low heat,add shallots. Sauté, stirring occasionally for approximately 8 minutes or until shallots become translucent. Add celery, mushroom, garlic and dried herbs. Stir to incorporate ingredients and sauté for another 5 minutes. Add Einka, stir, allowing the juices and the Einka to be fully incorporated. Add broth. Turn heat to a low simmer,cover with a lid and let ingredients cook for about 15 minutes. Turn burner off, keeping the lid on for another 8- 10 minutes, allowing the steam to continue cooking the Einka. Prepare the poached egg.
Method 2,Poached Egg: Fill medium pot, ¾ full of water and bring water to a rolling boil. Add salt and a dash of vinegar to the water. Crack egg into a small bowl, careful not to break the yolk. Slowly drop egg(s) into the boiling water. Cook 2-3 minutes,depending on how firm you like your yolk. Meanwhile,remove lid from Einka Saute and toss with minced parsley. Salt and pepper to taste. Retrieve egg(s) with a slated spoon;serve atop the Einka and dash with red pepper flakes,sea salt, any bits of remaining parsley. Serve immediately.
A simple wholesome dish for breakfast, lunch, or dinner!