Sausage Fried Farro with Shitake, Radishes and Scallions

• 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
• 14 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
• 8 medium radishes, quartered (1 cup)
• 34 cup thinly sliced scallions
• 12 cup chopped parsley
• Freshly ground pepper
• 4 large eggs

1. Bring a large saucepan of water to a boil.
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. Drain the farro and spread on a baking sheet to cool; discard the rosemary and garlic.
4. In a large skillet, heat the remaining 1/3 cup of olive oil until shimmering.
5. Add the sausage and cook over moderate heat, breaking the meat into pieces, until it starts to brown, about 4 minutes.
6. Add the shiitake and cook, stirring, until just tender, about 3 minutes.
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. Remove from the heat.
9. Stir in the parsley and season with salt and pepper; keep warm.
10. Fill a large, deep skillet with water and bring just to a simmer.
11. One at a time, crack the eggs into the simmering water.
12. Poach the eggs until the whites are set and the yolks are runny, about 4 minutes.
13. Using a slotted spoon, transfer the eggs to a paper towellined plate and season with salt and pepper.
14. To serve, spoon the sausage fried farro into shallow bowls and top with the eggs.

semipearled farro, rosemary sprig, garlic, kosher salt, extravirgin olive oil, italian sausage, shiitake mushrooms, radishes, scallions, parsley, freshly ground pepper, eggs

Taken from www.foodandwine.com/recipes/sausage-fried-farro-shitake-radishes-and-scallions (may not work)