FARRO SALAD WITH TOMATOES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
FARRO SALAD WITH ASPARAGUS AND PARMESAN
Steps:
- Soak farro in a large bowl of water for at least 12 hours. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
- Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g
FARRO SALAD
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
- Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
- As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
- Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
- Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
- Arrange dressed vegetables over farro, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams
CHARLIE BIRD'S FARRO SALAD
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, salads and dressings, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams
FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA
Categories Tomato Vegetable Appetizer Vegetarian Quick & Easy High Fiber Feta Spring Summer Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
- Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
GRILLED ASPARAGUS AND FARRO SALAD
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
- Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
- Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.
RISOTTO WITH ASPARAGUS AND RICOTTA SALATA
Provided by Moira Hodgson
Categories main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a heavy skillet, heat three tablespoons butter and add the shallots. Cook until soft. Add the rice and cook, stirring, until the grains become opaque and are thoroughly coated with the butter.
- Turn up heat and add white wine, stirring continuously. When evaporated, add hot chicken stock a ladle at a time and keep rice at a gentle simmer, stirring all the time.
- Cut the asparagus into one-inch slices on the diagonal. When the rice is still slightly hard in the middle (after about 15 minutes), stir in the asparagus and continue cooking, ladling in more stock, until the rice is al dente. It should be creamy, a little chewy but firm to the bite. Add the peas to the mixture about three minutes before the end of cooking.
- Off heat, stir in remaining tablespoon of butter, a tablespoon of Parmesan and season with salt and pepper. Sprinkle risotto with crumbled ricotta salata. Freshly grated Parmesan may be passed at the table.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 25 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1291 milligrams, Sugar 9 grams, TransFat 1 gram
FARRO SALAD WITH BRUSSELS SPROUTS, RADICCHIO, AND RICOTTA SALATA
Hearty whole grains make this a healthy and filling dish. Feel free to add or substitute in the best produce that's in season in this versatile salad from TV chef Nora Singley.
Provided by Martha Stewart
Categories Vegetables
Number Of Ingredients 13
Steps:
- Place farro in a medium bowl. Add enough water to cover; let soak 20 minutes. Drain. Meanwhile, bring a medium pot of salted water to a boil over high heat; add drained farro and cook until tender, about 20 minutes. Drain and transfer to a large bowl. Add lemon zest and toss to combine; set aside to cool.
- In a small bowl, whisk together lemon juice and 1/2 cup ricotta salata. Add olive oil in a slow, steady stream, whisking constantly to emulsify. Season with 3/4 teaspoon salt and pepper. Add brussels sprouts, radicchio, pear, carrot, and fennel to bowl with farro. Add lemon juice mixture and toss to combine. Add parsley, mint, and remaining 1/2 cup ricotta salata. Toss to combine and season with salt and pepper; drizzle with additional olive oil or lemon juice, if desired.
FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
- In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
- Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
- In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 9 grams
ASPARAGUS FARRO SALAD
A delicious vegetarian recipe for spring, this whole grain medley includes pecans and feta cheese.
Provided by Becky Rosenthal
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
- Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
- Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
- Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.
Nutrition Facts : ServingSize 1 Serving
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