FARRO SALAD WITH ROASTED VEG (INSALATA DI FARRO CON VERDURE AL FORNO)
I love this with chewy, nutty farro but this works with couscous, pearl barley or even rice too
Provided by Jamie Oliver
Categories Sides Jamie's Italy Vegetables Italian Courgette Vegetable sides
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Farro is a grain similar to pearl barley, but it's dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you'll be using it all the time - it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it's used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here's a recipe for one of my fave salads - give it a go.
- Preheat the oven to 200ºC/400ºF/gas 6. Soak the farro or bulgar wheat in cold water for 20 minutes, then drain. Slice the courgettes across into chunky half-moons and put them into a large roasting tray. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt. Try to spread the vegetables out in one layer, as they'll roast better this way (use 2 trays if you have to). Roast in the preheated oven for 30 to 40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.
- Place the farro or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted herby vegetables. Scatter over the reserved fennel tops and serve.
Nutrition Facts : Calories 156 calories, Fat 3.6 g fat, SaturatedFat 0.6 g saturated fat, Protein 6.3 g protein, Carbohydrate 21.8 g carbohydrate, Sugar 6.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
FARRO SALAD WITH TOMATOES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
FARRO, HERB, AND VEGETABLE SALAD
Combine farro, herbs, and vegetables to make a healthy and delicious salad perfect for entertaining.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place farro in a large bowl and cover with cold water; let soak 30 minutes.
- Drain farro and place in a large saucepan. Add 8 cups water, cover, and bring to a boil. Uncover and reduce heat to a simmer; let cook 30 minutes.
- Drain and rinse under cold water; drain again. Transfer to a large bowl and add vinegar, olive oil, cucumber, tomatoes, and cilantro; stir until well combined. Season with salt and pepper; serve topped with shrimp, if desired.
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
MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS
Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 12
Steps:
- Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
- Make the dressing using this Greek salad dressing recipe.
- Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.
Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving
CHOPPED HERB SALAD WITH FARRO
This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I'm calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It's modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
- Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
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