We recently went out for a fabulous vegetarian meal at Beast, a Portland restaurant most commonly known for it's meat. They serve a monthly vegetarian supper, and it was kismet that for April it fell on my vegetarian sister's birthday. One of the courses was "Pan Crisped Farro with Poached Egg, Grilled Spring Onions, Carrots, and Maitakes." It was fantastic, and the crispy farro was a delight. This dish is my much less complicated version. <br />I preferred a mix of crisp, nutty farro with more traditionally cooked farro. I also wanted to minimize prep and pans used, so ended up just using sautéed spring onions, with some fresh herbs and lemon for brightness. A dusting of grated cheese and a poached egg on top turns the dish into a satisfying meal.

Share: