Sausage Fried Farro with Shitake, Radishes and Scallions

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the farro, rosemary, garlic, a generous pinch of salt and 2 tablespoons of the olive oil and simmer over moderate heat until the farro is tender, 20 to 25 minutes.

3. 3

   Drain the farro and spread on a baking sheet to cool; discard the rosemary and garlic.

4. 4

   In a large skillet, heat the remaining 1/3 cup of olive oil until shimmering.

5. 5

   Add the sausage and cook over moderate heat, breaking the meat into pieces, until it starts to brown, about 4 minutes.

6. 6

   Add the shiitake and cook, stirring, until just tender, about 3 minutes.

7. 7

   Stir in the farro, radishes and scallions and cook, stirring, until the farro is coated and the radishes are crisp-tender, about 5 minutes.

8. 8

   Remove from the heat.

9. 9

   Stir in the parsley and season with salt and pepper; keep warm.

10. 10

    Fill a large, deep skillet with water and bring just to a simmer.

11. 11

    One at a time, crack the eggs into the simmering water.

12. 12

    Poach the eggs until the whites are set and the yolks are runny, about 4 minutes.

13. 13

    Using a slotted spoon, transfer the eggs to a paper towellined plate and season with salt and pepper.

14. 14

    To serve, spoon the sausage fried farro into shallow bowls and top with the eggs.

* Per serving · 4 servings · Values may vary.