Summer Farro Saute | Cook Smarts

Ingredients

• 3/4 cup Farro, semi-pearled / husked and uncooked
• 16 oz Summer squash, chopped (sub zucchini)
• 2 Leeks, white parts chopped
• 4 oz Pancetta, diced (look for pre-diced pancetta near the deli meat)
• 1 1/4 cups Corn kernels, fresh or frozen
• 8 leaves Basil, fresh, chiffonade
• 2 Tomatoes, medium, chopped
• 1/2 cup White wine, sub stock
• 1/2 tsp Coriander, ground
• 1/2 tsp Paprika
• 2 tsp Lemon juice
• 1 Tbsp Oil, cooking
• 4 Eggs