ITALIAN FARRO SALAD
Steps:
- Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
- While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
- Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 10), about 1 cup, Calories 166 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 4 g, Sugar 3 g
FARRO AND TOMATO SALAD
Steps:
- Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
- Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 53.2 g, Cholesterol 4.4 mg, Fat 3.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 127.3 mg, Sugar 0.1 g
FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.
Provided by Julesong
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
- When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
- Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
- When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
- In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
- Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
- Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.
Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1
FARRO AND TOMATO SALAD WITH HERBS
Adapted from a Melissa Clark recipe published in the NY Times on December 17, 2013. Don't cut back on the salt in the cooking liquid, it's really necessary!
Provided by zeldaz51
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring farro, apple juice, water, salt, bay leaves to a simmer. Simmer, stirring occasionally and adding extra liquid if needed, until farro is tender and liquid is absorbed, about 30-35 minutes. Remove from heat, cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, pistachios and mix well. This mixture will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in herbs, tomatoes, radish slices and taste to adjust seasoning.
Nutrition Facts : Calories 171.3, Fat 14.5, SaturatedFat 1.9, Sodium 782.5, Carbohydrate 9.4, Fiber 1.7, Sugar 5.7, Protein 2.7
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- In a large saucepan, cover the farro with the water and bring to a boil. Cover and simmer over moderately low heat until barely tender, about 20 minutes. Add 1 tablespoon of salt and simmer until tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
- In a medium bowl, mash the garlic with a pinch of salt until it becomes a puree. Whisk in the balsamic vinegar and then the olive oil. Season the dressing with pepper.
- Add the tomatoes, onion, chives and parsley to the farro and toss. Add the dressing to the salad, season with salt and pepper and toss, then serve.
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