Best Farro With Vidalia Onion And Asparagus Recipes

Farro with Caramelized Veggies and Apples image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 1/4 cups pearled farro
1 tablespoon olive oil
1 small onion, thinly sliced
1 tablespoon unsalted butter
1 medium turnip, cut into 1/2-inch pieces, plus the chopped greens
1 red apple, cored and cut into 3/4-inch pieces
1 pinch crushed red pepper flakes

Steps:

Bring a medium pot of salted water to a boil. Add the farro and cook, stirring occasionally, until al dente, about 25 minutes; drain.
Meanwhile, heat the oil in a large skillet over medium-high heat. Reduce the heat to medium, add the onion and a pinch of salt and cook, stirring often, until soft and pale golden, about 15 minutes. Increase the heat to medium-high and add the butter. When melted, add the turnip, greens and apple and cook, stirring, until everything is tender and golden brown in spots, 10 to 12 minutes more. Add the farro and crushed red pepper to the skillet and stir to combine. Season with salt and serve warm.

Creamy Asparagus Soup in Mini Teacups image

Provided by Trisha Yearwood

Categories appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
8 cups vegetable stock
1 bay leaf
1 cup heavy cream
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups fresh baby spinach

Steps:

In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.

Tahini Honey Farro Salad image

Provided by Trisha Yearwood

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups uncooked farro
3 tablespoons honey
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

Steps:

Cook the farro according to the package instructions. Set aside.
Whisk the honey, olive oil, tahini, lemon juice, salt and pepper together in a large bowl. Add the farro to the bowl and toss to coat. Sprinkle in the scallions, cilantro and mint and fold in to mix. Serve immediately or chill until ready to serve.