Recipes Breakfast + Brunch Eggs Sausage Fried Farro with Shitake, Radishes and Scallions 5.0 (1) 1 Review This meal-in-one recipe is a more wholesome take on pork fried rice. Instead of stirring in the usual scrambled egg, Brioza tops the dish with an oozy poached egg.Delicious Pork RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook By Stuart Brioza Stuart Brioza Instagram A 2003 Food & Wine Best New Chef, Stuart Brioza is the James Beard Award-winning chef and co-owner of State Bird Provisions and The Progress in San Francisco. Food & Wine's Editorial Guidelines Published on January 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Active Time: 35 mins Total Time: 55 mins Yield: 4 Ingredients 1 cup semi-pearled farro 1 large rosemary sprig 1 garlic clove, crushed Kosher salt 1/3 cup plus 2 tablespoons extra-virgin olive oil 10 ounces spicy Italian sausage, casings removed and sausage crumbled 1⁄4 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces 8 medium radishes, quartered (1 cup) 3⁄4 cup thinly sliced scallions 1⁄2 cup chopped parsley Freshly ground pepper 4 large eggs Directions Bring a large saucepan of water to a boil. 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. Drain the farro and spread on a baking sheet to cool; discard the rosemary and garlic. In a large skillet, heat the remaining 1/3 cup of olive oil until shimmering. Add the sausage and cook over moderate heat, breaking the meat into pieces, until it starts to brown, about 4 minutes. Add the shiitake and cook, stirring, until just tender, about 3 minutes. Stir in the farro, radishes and scallions and cook, stirring, until the farro is coated and the radishes are crisp-tender, about 5 minutes. Remove from the heat. Stir in the parsley and season with salt and pepper; keep warm. Fill a large, deep skillet with water and bring just to a simmer. One at a time, crack the eggs into the simmering water. Poach the eggs until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate and season with salt and pepper. To serve, spoon the sausage fried farro into shallow bowls and top with the eggs. Suggested Pairing Concentrated, ripe-fruited Sonoma white: 2012 Wind Gap Trousseau Gris Rate it Print