BROWN RICE AND FARRO SALAD
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
- Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
- In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
- In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
- Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams
BROWN RICE PILAF WITH MUSHROOMS, KALE, AND ALMONDS
A wonderful brown rice pilaf with crimini mushrooms, baby kale, and roasted almonds made in one-pot! Vegan and gluten-free!
Provided by Marie
Categories Dinner
Time 1h10m
Number Of Ingredients 10
Steps:
- In a large saucepan on medium-high heat, add olive oil, onions, garlic, and mushrooms. Stirring occasionally, allowing the ingredients to soften, about 2 minutes. Add in the rice and stir for an additional 2 minutes, coating the rice with the other ingredients.
- Pour in the broth and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40-45 minutes until the rice is tender and the broth is absorbed.
- Remove from the heat, top the rice with baby kale, almonds, and lemon juice and let it sit covered for 10 minutes. Gently stir together all the ingredients. Taste for salt and pepper. Serve immediately or warm.
Nutrition Facts : Calories 338 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 924 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
FARRO BROCCOLI BOWL WITH LEMONY TAHINI
A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a medium pot of salted water to a boil. Add farro and eggs. Cook eggs for 6 minutes for very runny centers and 7 minutes for medium-runny. Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully peel the eggs.
- Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
- As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
- Broil the broccoli: Position the rack underneath your broiler so that it's at least 4 inches away from the heating element; heat the broiler.
- On a rimmed baking sheet, toss broccoli with olive oil and soy sauce, then spread the pieces out into an even layer. Broil until slightly charred in spots, 2 to 5 minutes, watching closely so that it doesn't burn all over (a few burned spots are O.K.). Let cool slightly, then toss with sesame oil and sesame seeds and cover to keep warm. (You can also roast the broccoli at 450 degrees for 8 to 15 minutes instead of broiling.)
- Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
- To serve, divide farro across 4 serving bowls and drizzle with remaining dressing. Top with turnips, and sprinkle them lemon juice and salt. Add broccoli and egg to the bowl and garnish with sliced scallions and more sesame. Serve immediately, with soy sauce, hot sauce, and-or sliced chiles on the side if you like.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 46 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 736 milligrams, Sugar 7 grams, TransFat 0 grams
ANYTHING-GOES KALE SALAD WITH GREEN TAHINI DRESSING
This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer. Recipe yields 1 hearty meal-sized salad, so multiply as necessary.
Provided by Cookie and Kate
Categories Salad
Time 15m
Number Of Ingredients 16
Steps:
- To prepare the kale (skip this step if you're using any other kind of fresh green), first use a sharp chef's knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
- In a bowl, combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
- To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you'd like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
- Drizzle the green tahini dressing generously over the salad (you'll still have plenty leftover) and enjoy.
Nutrition Facts : ServingSize 1 salad, Calories 484 calories, Sugar 10.9 g, Sodium 221.3 mg, Fat 20.4 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 66.2 g, Fiber 12.9 g, Protein 14.6 g, Cholesterol 0 mg
BROWN RICE OR FARRO WITH KALE, CABBAGE, MUSHROOMS AND TAHINI DRESSING
Categories Leafy Green Mushroom Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 20
Steps:
- Dressing 1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water. 2. Whisk well until blended. Add a little more water to thin the dressing, if you like. RICE AND VEGETABLES 1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender. 2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander. 3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like. 4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.
CABBAGE & RED RICE SALAD WITH TAHINI DRESSING
This Middle Eastern inspired vegetarian side dish is full of contrasting textures - ideal paired with griddled prawns, chicken, fish or halloumi
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h
Yield Serves 4-6 as a side
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, put the cabbage and spring onions in a large bowl with the lemon zest, half the lemon juice, 1 tbsp oil and a good pinch of seasoning. Massage it all into the cabbage and set aside.
- Whisk together the rest of the lemon juice and oil plus the honey, tahini, yogurt and garlic, then loosen with 2 tbsp water. Season to taste.
- When the rice is tender, drain in a sieve, rinse briefly under the cold tap, then let it drain well. Tip the just-warm rice into the cabbage, adding most of the cranberries, nuts and herbs too. Now pour in most of the tahini dressing and mix. Pile onto a serving plate, then sprinkle with the remaining ingredients and drizzle with the final few spoonfuls of dressing and a slug more oil, if you like.
Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein
KALE WITH LEMON TAHINI DRESSING
A quick and easy stir-fried kale side dish. Drizzle over a glug of the lemon tahini dressing for a flavourful and fresh way to get your greens
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- First, make the dressing. Put the lemon juice, garlic, tahini and 50ml cold water in a small bowl. Mix well to form a loose dressing and season to taste. (Don't worry if it separates at first - as you stir it will come together.)
- Heat the oil in a large frying pan and stir-fry the kale for 3 mins. Add half the dressing to the pan and cook for a further 30 secs. Transfer to a serving bowl and drizzle over the remaining dressing.
Nutrition Facts : Calories 274 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
More about "brown rice or farro with kale cabbage mushrooms and tahini dressing food"
ROASTED SWEET POTATO, KALE AND FARRO SALAD WITH LEMON ...
From makingthymeforhealth.com
5/5 Estimated Reading Time 4 minsServings 8Total Time 1 hr 30 mins
KALE FARRO GRAIN BOWL WITH CRISPY TOFU WITH TAHINI DRESSING
From kosher.com
Servings 2Category Mains , Salads
CABBAGE-AND-KALE SOUP WITH FARRO RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category SoupServings 6Total Time 1 hr 30 mins
KALE SALAD W/ AVOCADO TAHINI SAUCE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (8)Estimated Reading Time 1 minCategory SaladTotal Time 25 mins
RECIPE FOR BROWN RICE WITH KALE, CABBAGE, MUSHROOMS, …
From bostonglobe.com
Estimated Reading Time 1 min
ROASTED CAULIFLOWER RICE BOWL WITH LEMON TAHINI DRESSING ...
From blog.barre3.com
QUINOA KALE BUDDHA BOWL WITH CRUNCHY ... - PLANTS-RULE
From plants-rule.com
Servings 4Total Time 1 hr 10 minsCategory Entree, Lunch, Main CourseCalories 343 per serving
- Preheat your oven to 375F. Line 3 baking sheets with parchment paper or nonstick silicon baking mats.
- In a small bowl, combine the flax meal and warm water. Set aside for about 5 minutes until the mixture gets gooey and “egg-like”
- On half of one baking sheet, spread the sweet potatoes into a single layer. Spread the red onion onto the other half of the baking sheet. On another baking sheet, spread the summer squash and zucchini into a single layer.
- Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the 1 cup of water, cover, and bring to a boil.
BROWN RICE CHICKPEA KALE SALAD WITH GINGER TAHINI DRESSING ...
From sharonpalmer.com
5/5 (5)Total Time 1 hrCategory SaladCalories 194 per serving
- In a small dish, mix together lemon juice and zest, water, ginger, and paprika with a small whisk until creamy.
HEALTHY BROWN RICE SALAD WITH LEMON – TAHINI DRESSING
From thehungrybites.com
5/5 (2)Total Time 20 minsCategory Lunch, Salad, SideCalories 387 per serving
- Make the salad: Transfer the cooked rice and the rest of the ingredients to a large bowl and mix to combine.
- Make the dressing: Transfer the tahini, 3 tablespoons lemon juice, and 1 tablespoon water to a bowl or jar and mix with a fork until creamy. Add the salt, the pepper, and the cumin. Taste and add more lemon juice according to your liking (because the dressing will be mixed with the salad, when you taste it plain it should be a bit more intense than you like). Add 1-2 tablespoons more water to achieve a pourable consistency.
VEGAN QUINOA NOURISH BOWL - STACEY HOMEMAKER
From staceyhomemaker.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 438 per serving
- Chop the sweet potato into 1-inch cubes and lay the chunks on a large parchment paper-lined sheet pan. Sprinkle 1 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp salt & 1/8 tsp black pepper over the potatoes. Toss the potatoes until the seasonings coat each piece and arrange them so they're not touching each other.
- Lay the sliced mushrooms on a separate large parchment paper-lined sheet pan. Sprinkle 1 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp salt, and 1/8 tsp black pepper over the mushrooms. Toss to combine and arrange them so they're not touching each other.
- Put both of the sheet pans with the sweet potatoes and the mushrooms into the oven to bake for 30 minutes, flipping halfway through.
VEGETABLE FARRO SKILLET WITH TAHINI SAUCE - NUTRITIOUS ...
From nutritiousminimalist.com
Cuisine AmericanCategory Main CourseServings 4Total Time 35 mins
- While the farro cooks, heat cooking oil in a large skillet over medium-high heat. Add the onions and cook for 3-4 minutes.
30-MINUTE VEGAN BUDDHA BOWLS (THREE WAYS)
From heartfultable.com
5/5 (1)Category 30-minute MealsCuisine VeganTotal Time 30 mins
HEALTHY RESTAURANT & QUICK SERVICE/FAST FOOD OPTIONS | GOLO
From golo.com
Estimated Reading Time 5 mins
FARRO RISOTTO WITH MUSHROOMS AND TUSCAN KALE - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Servings 6-8Cuisine ItalianCategory Side Dish
FOOD MENU — NOA MINNEAPOLIS
From noaminneapolis.com
Email [email protected]Phone (612) 886-2194Location 77 South 7th Street Minneapolis, MN, 55402 United States
MEDITERRANEAN FARRO SALAD WITH TAHINI SAUCE - RUNNING …
DINNER - VEGAN YACK ATTACK
From veganyackattack.com
Estimated Reading Time 1 min
60 VEGAN DINNER RECIPES | THE FIRST MESS
From thefirstmess.com
Reviews 1Total Time 55 minsCategory Main Course, Side Dish
MAKE A BETTER GRAIN BOWL - BON APPéTIT
From bonappetit.com
Estimated Reading Time 3 mins
THE BEST KALE SALAD WITH SESAME TAHINI DRESSING - JESSICA ...
From jessicainthekitchen.com
4.9/5 (7)Total Time 20 minsCategory SaladsCalories 275 per serving
ASIAN-INSPIRED GRAIN BOWL WITH CHARRED BROCCOLI + SESAME ...
From thenewbaguette.com
4/5 (43)Total Time 45 minsCategory Lunch + DinnerCalories 488 per serving
BLACKBERRY KALE FARRO SALAD WITH MAPLE TAHINI DRESSING ...
From onceuponapumpkinrd.com
Servings 2Total Time 45 minsEstimated Reading Time 5 mins
AWARDING WINNING VEGAN RECIPES — O.B. PEOPLE'S CO-OP ...
From obpeoplesfood.coop
Email [email protected]Phone (619) 224-1387Location 4765 Voltaire Street San Diego, CA, 92107 United States
KALE FRIED RICE MADE WITH BROWN RICE, EGG AND MUSHROOMS
From recipesaresimple.com
Estimated Reading Time 3 mins
BROWN RICE CHICKPEA KALE SALAD WITH GINGER TAHINI DRESSING ...
From fitnessarea.net
RECIPE BLOG - LIZ BARBOUR'S CREATIVE ... - THE CREATIVE FEAST
From thecreativefeast.com
ALL RECIPES - LOVE AND LEMONS - HEALTHY, WHOLE FOOD, VEGAN ...
From loveandlemons.com
CAMPUS CATERING - EVENTMANAGEMENT.COLUMBIA.EDU
From eventmanagement.columbia.edu
HEALTHY LUNCH BOWL IDEAS THAT’LL HELP YOU FEEL ... - SAUDOS
From saudos.com
KALE, MUSHROOM AND BROWN RICE BAKE - STYLEMEPRETTY.COM
From stylemepretty.com
BROWN RICE CHICKPEA KALE SALAD WITH GINGER TAHINI DRESSING
From healthinsuranceblogpro.com
PRODUCTS – SINBAD SPECIALTY FOODS
From sinbadfood.com
FOOD - DAVID AVOCADO WOLFE - DAVID WOLFE
From davidwolfe.com
MENUS — MARTIN - MARTIN + FITCH CATERING
From foodislovebrand.com
RECIPE FOR BROWN RICE WITH KALE, CABBAGE, MUSHROOMS, AND ...
From pinterest.com
BROWN RICE OR FARRO WITH KALE CABBAGE MUSHROOMS AND TAHINI ...
From tfrecipes.com
BROWN RICE AND FARRO SALAD RECIPES
From tfrecipes.com
ROASTED CAULIFLOWER KALE SALAD WITH MISO TAHINI DRESSING ...
From justonecookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love