FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
FARRO, CHICKPEA, FETA, AND MINT SALAD
Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h15m
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.
- Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.)
MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN
Zucchini's a tricky vegetable, prone to mushiness. Here, we avoid those pitfalls: By pan-frying planks, you'll get tender, rich insides with golden-brown exteriors. And when you pair these cooked pieces with delicate raw zucchini ribbons (don't call them zoodles!) you'll get just a glimpse of this vegetable's full potential. A generous handful of arugula, and a bed of farro and chickpeas, fill out the rest of the meal. Cooking the chickpeas along with the farro may seem strange, but it will make the canned beans softer, creamier, and more flavorful than simply dumping them into the salad. For added crunch and flavor in every bite, roughly chop the zucchini noodles and the planks before tossing.
Provided by Sarah Jampel
Categories salads and dressings, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 7 grams
WARM FARRO SPINACH FETA SALAD OR SIDE DISH
Excellent salad or side dish made from farro, spinach and feta. It is easy to make and tastes really good.
Provided by Gils Smokin Kitchen
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl and set aside.
- Combine chicken broth and farro together in a large sauce pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
- Stir olive oil mixture into farro until farro is coated. Add spinach to farro mixture; cook and stir until spinach is heated, 2 to 3 minutes. Sprinkle feta cheese over farro and spinach and stir until cheese is incorporated.
- Season with more salt and pepper if desired.
Nutrition Facts : Calories 195.3, Fat 14.2, SaturatedFat 5.4, Cholesterol 25, Sodium 780.4, Carbohydrate 8.2, Fiber 3.7, Sugar 2.5, Protein 11.2
FARRO SALAD WITH FETA
This farro salad is a fresh and colorful blend of grains, vegetables, olives, feta cheese and herbs, all tossed in a homemade dressing. An easy and unusual salad that's healthy and can be made in advance.
Provided by Sara Welch
Categories Salad
Time 30m
Number Of Ingredients 15
Steps:
- Place the farro, cucumbers, chickpeas, roasted peppers, red onion, feta cheese, olives and parsley in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.
- Pour the dressing over the farro mixture. Toss to coat, then serve
Nutrition Facts : Calories 439 kcal, Carbohydrate 55 g, Protein 15 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 362 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
FARRO SALAD WITH FETA AND ARUGULA
The best grain salad! Made with feta cheese and arugula, this farro salad recipe is hearty, healthy, delicious, and nutritious.
Provided by Stephanie Kay
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Fill a medium saucepan with water, bring to a boil, add farro, lower the heat, and simmer uncovered for about 30 minutes, or according to package directions, until the farro is tender but pleasantly chewy. Once cooked, strain to remove excess water, rinse with cold water to stop the cooking process, and then transfer it to a bowl to cool completely. (If time permits, see notes for soaking farro prior to cooking.)
- While the farro is cooking, in a small bowl or jar, combine the olive oil, lemon juice, garlic, and a pinch of salt and pepper and mix until well combined.
- Once the farro has cooled, add the cucumber, red onion, arugula, parsley, and mint to the bowl of farro and toss to combine.
- Drizzle farro mixture with dressing and toss until well coated. Sprinkle with feta cheese and almonds and toss gently again to combine, and season with additional salt and pepper to taste.
- The farro salad can be served immediately or stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 302 calories, Sugar 11 grams, Fat 23 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams
CUCUMBER, MELON AND FARRO SALAD WITH FETA
This is the quintessential summer salad--the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
- Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
- Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.
FARRO, FETA, AND MINT SALAD
Bright Mediterranean flavors shine in this filling and refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Boil farro in salted water for 25 to 30 minutes and drain. Combine in a bowl with chickpeas. Stir in the lemon juice and zest and olive oil. When cool, stir in the cheese, tomatoes, red onion, and mint.
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.
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- Cook the farro: Add the rinsed farro to a large pot and fill it with water. Bring the water to a boil, then cover, reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Once the farro is done cooking, drain it and mix in the olive oil, garlic and salt.
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- Rinse and drain 1 cup of farro and place in pot with 3 cups of water along with 1 teaspoon of salt.
- Cover and bring to a low boil for 15 minutes or until farro is cooked al dente (chewy.) Drain and transfer to a medium size bowl.
- In a small jar combine, garlic, vinegar, olive oil and pepper. Shake until combined. Taste and adjust for salt and pepper.
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- Preheat the oven 350 Degrees. Place eggplants on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle it with salt and pepper. Toss to mix. Roast for 35-40 minutes. Set aside to cool.
- In the mean time, place water and 1 teaspoon salt into a medium size saucepan and bring to a boil. Stir in the farro. Turn the heat to low, and cook for 30-35 minutes or until it is chewy. Drain and set aside.
- In a small mixing bowl make a quick vinaigrette by whisking 2-3 tablespoons of olive oil, lemon juice,1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- In a large mixing bowl, place chickpeas, scallions, tomatoes, eggplant, farro, and fresh parsley. Drizzle the vinaigrette over.
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- Cook farro in salted water according to package directions until al dente, about 15-20 minutes. Drain and let cool.
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- In a medium saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
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- In a bowl, combine the chickpeas, tomatoes, cucumbers, green onion, feta cheese, basil and mint together.
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- Add the oil to a medium-large pot. When it is hot, add the onions, garlic, ginger and chile pepper paste. Cook briefly, a few minutes. Then add the farro and cover by at least 2 inches of water. Bring to a boil and then reduce to simmer.
- Let simmer for 5 minutes and then add the lentils. Make sure everything is still covered by 2 inches of water. Return to a simmer.
- Let simmer for 15 minutes, or until lentils are tender and farro is chewy-tender. A few minutes before the end of cooking add 1 teaspoon of salt. When the farro and lentils are ready, drain.
- Return the farro-lentil mix to the pot (off the heat) and drizzle with cider vinegar and taste for salt. Mix in the bell peppers and chickpeas. Set aside to cool.
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