Farro And Pine Nut Tabbouleh Food
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
FARRO TABBOULEH
Farro replaces the traditional bulgur in this refreshing salad. This makes 4 side dish servings or 2 main dish servings. For best flavor, allow 3 to 4 hours for the flavors to blend before serving.
Provided by Kim's Cooking Now
Categories Salad Grains Tabbouleh
Time 3h40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 12.1 g, Fat 3.9 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 302.7 mg, Sugar 1.5 g
FARRO AND PINE NUT TABBOULEH
Provided by Merritt Watts
Categories Side Vegetarian Pine Nut Cucumber Chickpea Healthy Vegan Jalapeño Potluck Self Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.
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- In a large heatproof bowl, cover the bulgur with at least 2 inches of boiling water. Cover and let stand until tender, about 30 minutes. Drain well.
- Meanwhile, preheat the oven to 375°. On a rimmed baking sheet, toast the pine nuts and almonds for about 8 minutes, until lightly browned. Let cool. Finely chop the almonds.
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- Place farro in a fine-mesh strainer; rinse under cold water. In a large saucepan bring a large amount of lightly salted water to boiling. Stir in farro; reduce heat. Simmer, uncovered, about 30 minutes or until tender, stirring occasionally. Drain; set aside to cool for 30 minutes.
- Meanwhile, to toast pine nuts, heat a dry small skillet over medium-low heat. Add pine nuts; cook for 2 to 3 minutes or until toasted, shaking skillet frequently to ensure even browning. (Pine nuts can burn quickly, so watch them closely.) Transfer nuts to a dish to cool.
- In a large bowl gently combine cooked farro, tomato, cucumber, red onion, and pine nuts. For dressing, in a small bowl whisk together oil, garlic, lemon peel, lemon juice, salt, and pepper.
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