FARRO SALAD WITH CORN AND CRISPY CHICKPEAS
This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chickpeas: Spread drained chickpeas on a rimmed sheet pan lined with a clean dish towel or a double layer of paper towels. Let air-dry for at least 30 minutes while you cook the farro.
- Prepare the farro: Bring a medium pot of well-salted water to a boil. Add farro and bay leaf. Cook until tender, 20 to 30 minutes. Drain well, discarding bay leaf. Put farro in a bowl and, while still warm, stir in 5 tablespoons of the olive oil, the vinegar, 3/4 teaspoon salt and the coriander. Let farro cool to room temperature.
- Heat oven to 425 degrees. While the farro cools, roast the crispy chickpeas and the corn in the same oven.
- For the chickpeas, remove towels from the baking sheet and toss chickpeas with olive oil, 1/2 teaspoon salt and spices until well coated. Roast, tossing halfway through, until golden and crispy, about 25 minutes. Transfer pan to a wire rack to cool.
- In a mixing bowl, lightly drizzle kernels with remaining 1/2 tablespoon olive oil and 1/4 teaspoon salt, and toss to coat. Spread corn in a single even layer on a rimmed sheet pan. Roast, tossing halfway through roasting, until golden brown and fragrant, about 20 minutes.
- Add corn to farro mixture, along with the scallions, fennel and herbs, tossing to combine. Taste, and add more salt and/or vinegar if needed. Just before serving, fold in crispy chickpeas so they remain crunchy. Top with another drizzle of olive oil and flaky sea salt.
FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS
Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty, satisfying side-dish salad. You could easily turn it into a main course by adding grated cheese (maybe ricotta salata or aged Cheddar) and nuts (pistachios, pine nuts, pecans). And also feel free substitute any other cooked bean or dried fruit; chopped apricots or cherries would work particularly well, as would navy or cannellini beans. The recipe makes a very large bowlful, but sturdy farro holds up well in the fridge.
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
- In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.
- In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 23 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 17 grams
CORN AND FARRO SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan to medium-high heat.
- Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.
- In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.
FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN
This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try-I use many of them for this recipe! -Tracy Kaifesh, Laguna Niguel, California
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 233 calories, Fat 11g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
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