FARRO AND SAUSAGE PARMIGIANO
Make and share this Farro and Sausage Parmigiano recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 7 minutes. Add two-thirds of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, about1 minute.
- Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 - 3 hours. Stir in the scallions.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and the remaining garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt. Transfer to a plate.
- Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve.
- One Step To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.
Nutrition Facts : Calories 886.9, Fat 57.3, SaturatedFat 21.1, Cholesterol 109.2, Sodium 2479.4, Carbohydrate 48.6, Fiber 5.4, Sugar 10.3, Protein 44.7
GREEK SALAD WITH FARRO
We made this for a Lunch 'N Learn seminar at work. It was just like a standard Greek salad, but the Farro added so much to it! I had never had Farro before, it is like a very puffy rice. It is very tasty!
Provided by CazMo
Categories Grains
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, puree the dressing ingredients together. (Extra virgin olive oil, basil, juice of half a lemon, salt & pepper.).
- Heat olive oil over medium heat in saucepan. Add farro and cook for about 1 minute Add water and bring to a boil. Decrease heat and simmer for about 40 minutes or until farro is done.
- While farro is simmering, prep the vegetables and other ingredients.
- Once farro is cooked, drain any excess water and let cool.
- Once cool, toss all ingredients together and mix well. Enjoy!
Nutrition Facts : Calories 357, Fat 35.8, SaturatedFat 7.2, Cholesterol 16.7, Sodium 301.2, Carbohydrate 7.4, Fiber 2.1, Sugar 3.5, Protein 4
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- In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with a bit of salt. Cook, stirring occasionally, until softened, about 2 minutes. Add the sausage and cook, breaking it up, until cooked through and starting to brown, 7-8 minutes. Add the 2 cloves of minced garlic, the oregano, crushed red pepper and the fennel seeds. Cook, stirring, until fragrant, about 1 minute. Stir in the vinegar.
- For slow cooker: Spoon mixture into a 6-quart slow cooker. Add the farro, crushed tomatoes and water. Season with salt and pepper, the cover and cook on high until the farro is tender, about 2 - 2 1/2 hours. Stir in the green onions.
- Alternately, you can simmer this one covered in a Dutch oven on the stove-top or in a 350F oven, checking every 30 minutes or so to stir and check farro for doneness.
- For the topping: heat the olive oil over medium-high heat. Add the panko and cook, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt and freshly ground pepper. Transfer to a plate to cool and set aside.
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- In a large skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 7 minutes. Add two-thirds of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, 1 minute. Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 hours. Stir in the scallions.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and the remaining garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt. Transfer to a plate.
- Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve.
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Web In a large skillet, heat 1 tablespoon of the olive oil. Add . the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the …
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- In a large skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 7 minutes. Add two-thirds of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, 1 minute. Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 hours. Stir in the scallions.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and the remaining garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt. Transfer to a plate.
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