Best Farro With Roasted Squash Feta And Mint Recipes

FARRO TABBOULEH WITH FETA

Farro Tabbouleh with Feta image

Provided by Ina Garten

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 1/2 cups pearled farro (1 pound)
Kosher salt and freshly ground black pepper
2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced
1 (15-ounce) can chickpeas, drained and rinsed
8 scallions, green and white parts, thinly sliced diagonally
1 1/2 cups chopped fresh parsley (2 bunches)
1 cup julienned fresh mint leaves (2 bunches)
1 cup good olive oil
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
12 ounces feta, 1/2-inch diced (not crumbled!)
3/4 cup pitted Kalamata olives, drained

Steps:

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

WINTER SQUASH, LEEK AND FARRO GRATIN WITH FETA AND MINT

Winter Squash, Leek and Farro Gratin With Feta and Mint image

A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal - farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 pounds winter squash, peeled and cut in small dice (about 1/2 inch)
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 pound leeks (2 large), white and light green parts only, cleaned and chopped
2 garlic cloves, minced
3 to 4 tablespoons chopped fresh mint, or 1 to 2 tablespoons dried mint (to taste)
3 eggs
3 ounces feta, crumbled
3/4 cup cooked faro

Steps:

Heat oven to 425 degrees. Oil a 2-quart baking dish or gratin. Line a sheet pan with parchment. Place squash on baking sheet, season with salt and pepper, and add 2 tablespoons olive oil. Toss squash until evenly coated with oil. Place in oven and roast until tender and lightly colored, about 25 to 30 minutes, stirring every 10 minutes. Remove from oven and set aside. Turn heat down to 375 degrees.
Heat another tablespoon of olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook, stirring often, until tender, another 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add squash and mint to pan and toss together. Remove from heat.
In a large bowl beat eggs. Add salt to taste (remembering that feta is very salty) and feta, and beat together until feta has broken up into eggs. Stir in squash and leek mixture and farro. Scrape into oiled baking dish. Drizzle remaining oil over top.
Bake 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams

BAKED FARRO AND BUTTERNUT SQUASH

Baked Farro and Butternut Squash image

"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."

Provided by Ina Garten

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 thick-cut slices applewood-smoked bacon
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4-to-1-inch-diced) peeled butternut squash
1/2 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.