Farro Salad A Grain That So Deserves A Try Food

FARRO SALAD

Steps:

• In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
• Meanwhile, in a large bowl stir together dressing ingredients.
• Add the rest of the salad ingredients and toss.
• When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
• Tasty as is or chill and let flavors come together.
• Season with additional herbs, salt and pepper if needed.
• Garnish with fresh basil.

FARRO SALAD - A GRAIN THAT SO DESERVES A TRY!

Steps:

• In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
• Meanwhile, in a large bowl stir together dressing ingredients.
• Add the rest of the salad ingredients and toss.
• When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
• Chill and let flavors come together.
• Season with additional herbs, salt and pepper if needed.
• Garnish with grated cheese if desired.
• "Mangia! Mangia!".

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

MEDITERRANEAN FARRO SALAD

Steps:

• In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
• Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
• Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.

FARRO AND SAUSAGE PARMIGIANO

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.

SUMMER FARRO (EMMER) SALAD

Steps:

• Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
• Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
• Reduce to a simmer, and cook uncovered for 30 minutes.
• Drain the farro and rinse with cool water.
• In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
• Gently stir in the farro until combined.
• Chill at least one hour. Serve with crumbled feta on top if desired.