The farro with peas and hard-boiled eggs is a healthy and nutritious first course, also ideal to enjoy cold for an outdoor lunch. To make this dish, I cooked the peas in a pan with carrot and onion; finally, I added the cooked farro and hard-boiled eggs. With fresh and quality ingredients, you will serve a dish that will win you over!
For more recipes, see the collections:
Recipes with Farro
Recipes with Peas
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 5.3 oz pearled farro
- 2 eggs
- 3.5 oz peas
- 1 carrot
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the farro with peas and hard-boiled eggs, first cook the hard-boiled eggs. Place the eggs in a small pot and cover with water, once it reaches a boil, cook for about ten minutes.
Once ready, drain them and run under cold water, and let them cool. Shell the eggs and, with the help of a knife, cut them into cubes.
In a pan, pour a drizzle of extra virgin olive oil, the chopped onion, and chopped carrot. Sauté the onion lightly over low heat and then add the fresh peas.
Pour in hot water until almost completely covering the mixture and continue to cook over moderate heat, until almost all the liquid has evaporated and the peas are cooked.
Cook the farro in plenty of salted water, follow the timing instructions on the package. Once ready, drain it and pour it into the pan with the peas.
Also add the hard-boiled eggs and stir to mix the ingredients together.
Serve and enjoy your meal!
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