Best Farro Salad With Charred Shishito Peppers And Corn Recipes

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WARM FARRO SALAD WITH CHARRED CORN



Warm Farro Salad with Charred Corn image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
Grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons minced shallot
Kosher salt and freshly ground pepper
6 ounces cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup apple cider vinegar
1 1/2 cups farro
3 ears of corn, shucked
1 tablespoon vegetable oil
1/2 cup Kalamata olives, pitted and chopped
1/4 cup pistachios, chopped
1 tablespoon thinly sliced fresh chives
2 tablespoons chiffonade fresh basil

Steps:

  • Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
  • For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
  • Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
  • While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
  • Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

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 AND CORN SALAD



Farro and Corn Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup farro or barley
3 tablespoons extra-virgin olive oil
1 1/2 cups fresh corn kernels (from 3 ears corn)
1 cup cherry tomatoes (any color), halved
3 scallions, sliced
Kosher salt and freshly ground pepper
1 bunch arugula, chopped
1 teaspoon grated lemon zest
Juice of 1 lemon

Steps:

  • Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
  • Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

Nutrition Facts : Calories 213 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 122 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 grams

CORN AND FARRO SALAD



Corn and Farro Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

4 ears corn, shucked
5 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons capers, minced
2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 cups cooked farro
4 ounces smoked mozzarella, cubed
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1 small cucumber, halved and thinly sliced
1 avocado, peeled and cubed

Steps:

  • Preheat a grill or grill pan to medium-high heat.
  • Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.
  • In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.

VEGETARIAN FARRO SKILLET



Vegetarian Farro Skillet image

Farro is a type of wheat that was popular in ancient Rome. A good source of fiber, it includes more protein than most grains, making it a smart choice for meatless meals like this vegetarian farro skillet dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 small zucchini, halved and cut into 1/2-inch slices
1 cup farro, rinsed
1 cup frozen corn
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatoes, beans, zucchini, farro, corn, cumin, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until farro is tender, 25-30 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 416 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 73g carbohydrate (10g sugars, Fiber 15g fiber), Protein 14g protein.

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