CS Balsamic Farro Saute with Sweet Potatoes

Cook farro - (Double if making Wednesday’s meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

Shallots / Sweet Potatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make balsamic sauce - Combine soy sauce, vinegar, and mustard. (Can be done up to 5 days ahead)

Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)

Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)

Sage / Lemons - Prep as directed.

Beans - Drain and rinse.

Place a large saute pan or wok with first part of oil over medium heat. Add mushrooms and pancetta. Saute until mushrooms are nearly tender, 6 to 8 minutes.

Add shallots, sage, and some salt and saute for 1 minute.

Stir in farro (reserve half if doubled), spinach, and balsamic sauce until everything is combined. Continue cooking until spinach is completely wilted, 4 to 5 minutes.

While spinach is cooking, place a large nonstick pan (for eggs) over low-medium heat.

Return to farro and stir in beans and sweet potatoes until everything is combined. Taste and season with some salt and pepper. Set aside, covered to keep warm.

To the heated nonstick pan, add second part of oil. Crack eggs into heated oil and cook to your liking - on one side for sunny-side up or flip them for over-easy.

Divide farro between serving plates. Top each portion with an egg and serve with lemon slices on the side. Enjoy!