Bluebird Grain Farms

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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!

Serves: 4