FARRO PILAF
Farro Pilaf is an easy, flavorful dish that complements all kinds of protein entrées like chicken, beef, and pork!
Provided by Holly Nilsson
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Rinse farro under cold water and drain.
- Melt butter in a medium saucepan. Add onion and garlic and cook until softened, about 3 minutes.
- Add farro and orzo and cook until lightly browned and nutty smelling, about 6 minutes.
- Add broth & carrots.
- Bring to a boil, cover and reduce heat to a low simmer for 30-35 minutes or until liquid is absorbed and farro is tender.
- Remove from the heat and cover. Rest 5 minutes.
- Fluff with a fork and stir in almonds, parsley, and salt.
Nutrition Facts : Calories 273 kcal, Carbohydrate 42 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 510 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
HERBED FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
- Top with the parsley and thyme, fluff with a fork and serve.
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
BARLEY PILAF
Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
- Season to taste with salt and pepper and sprinkle with chopped chives.
Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams
50% EMMER (FARRO) SOURDOUGH BREAD
Emmer wheat aka farro is so tasty and also high in protein. Paired with bread flour and plenty of water, the dough is manageable and yields a lovely crumb. You can try a textured crust by rolling the shaped dough in flaked emmer or leave the crust smooth.
Provided by Melissa Johnson
Categories Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Mixing and Bulk Fermentation
- Mix the dough ingredients together in a large bowl and cover.
- After a 20-30 minute rest, stretch and fold the dough with damp fingertips. You can transfer the dough to a straight-walled container at this point if you want. Cover, let the dough rest another 20-30 minutes.
- Do two more rounds of stretching and folding with a 20-30 minute rest in between.
- Let the dough bulk ferment until it has almost doubled in size. At warm temps (low 80s) my dough needed about 5 hours to double. In colder temperatures or with weaker starter, the dough will need more time.
- Shaping and Final Proof
- If desired, flake emmer berries for the bread's crust.
- Flour your work surface and scrape your dough out of your bowl or bucket.
- Shape the dough into a boule, batard, or oblong loaf to suit your proofing basket and baking vessel.
- Evenly spread the optional emmer flakes on your work surface in the shape of the dough (round, oval, oblong). Brush or spray water on the top of your dough and flip it onto the flakes to coat the dough surface.
- Place the dough flake-side down in your proofing basket. Scoop up some of the extra flakes and "drizzle" them down the edges of the dough to further coat it and prevent sticking.
- Cover and let the dough rise again for about 30 minutes at room temperature and then refrigerate it overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and bake it without the refrigeration stage. My dough bulk-fermented past doubling, so I refrigerated it immediately after shaping and baked about 8 hours later to compensate.
- Baking
- Preheat your oven and baking vessel to 500F for at least 30 minutes.
- Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score or scissor cut the dough, then cover and return the vessel to the oven.
- If your baking vessel is a ceramic cloche, bake at:
- 500°F for 20 minutes, lid on
- 450°F for 5 minutes, lid on
- 450°F for 10 minutes, lid off
- If your baking vessel is cast iron, bake at:
- 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
- 450°F for 10 minutes, lid on
- 450°F for 10 minutes, lid off
- When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
- Let the bread cool for a couple of hours before you slice it.
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