CHICKEN SOUP WITH TOASTED FARRO AND GREENS
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.
Provided by Colu Henry
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
- Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
- Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
- Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
- Ladle into bowls and grate lemon zest over top, if desired.
FARRO WITH FENNEL AND CARROTS
Categories Garlic Herb Olive Vegetable Side Christmas Healthy Christmas Eve Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 14
Steps:
- Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
- Bring farro, stock, and water (2 cups) to a boil in a 4-quart heavy pot, then reduce heat and simmer, uncovered, until farro is tender, 15 to 20 minutes. Drain in colander.
- While farro cooks, mince garlic and mash to a paste with 1/4 teaspoon salt using a large heavy knife. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper, and remaining 1 1/4 teaspoons salt.
- Cut carrots into 3/4-inch-thick long diagonal slices with slicer, then, using a knife, cut slices into 3/4-inch-thick matchsticks. Add carrots to fennel mixture along with drained farro and parsley, tossing to combine well.
HEARTY & HEALTHY LENTIL & FARRO SOUP
A hearty lentil and farro soup chock full of healthy vegetables.
Provided by Deborah Mele
Categories Soups & Stews
Time 15m
Number Of Ingredients 20
Steps:
- In a large stock pot, heat the olive oil until sizzling.
- Add the onion, carrots, and celery, and cook, stirring often until the vegetables have softened, about 5 minutes.
- Add the garlic and continue to cook a minute or two.
- Add the remaining ingredients except the lemon juice and bring to a boil.
- Reduce the heat to a simmer, and continue to cook for about 25 minutes until the lentils and farro are tender but still hold their shape, adding additional water if the soup begins too thicken too much.
- When the soup is done, stir in the lemon juice.
- Serve warm or hot with garnish of choice.
Nutrition Facts : Calories 317 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 11 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 902 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
RECIPE: CHICKEN SOUP WITH FENNEL AND FARRO
Provided by Cathy Erway
Categories Main dish Lunch Dinner Poultry dish Soup
Number Of Ingredients 12
Steps:
- Place the chicken bones in a large pot and fill with enough cold water to just cover. Bring to a boil then reduce to a simmer. Let cook, uncovered, for 45 minutes to 1 hour, skimming the scum that rises to the surface. Strain out the solids and discard. You should have 5 to 6 cups of chicken stock.
- In a medium-large pot or Dutch oven, cook the fennel, carrots, onions, and garlic in the olive oil. Season with a sprinkle of salt and pepper, and cook on medium-low heat for about 8 minutes, or until softened. Add the bouquet garni of fresh herbs, the bay leaves, the cooked (or uncooked) farro, the cooked chicken, and all the reserved chicken stock.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 30 minutes (or until the farro is tender, if using uncooked farro). Season with salt and pepper to taste. Remove the bouquet garni and bay leaves before serving. Garnish each bowl with fennel fronds.
Nutrition Facts : SaturatedFat 1.1 g, UnsaturatedFat 0.0 g, Carbohydrate 12.9 g, Sugar 1.8 g, ServingSize Serves 6, Protein 8.2 g, Fat 6.4 g, Calories 138 cal, Sodium 239.5 mg, Fiber 2.4 g, Cholesterol 0 mg
ROASTED POULTRY, WILD BOAR BACON, AND MUSHROOM FARRO WITH PAN-ROASTED FENNEL AND CARROTS
This is a winning-contestant recipe from Season Four of FOX's _[MasterChef](http://www.fox.com/masterchef/)_. The recipe calls for making homemade stock-using bones from game hens, chickens, or pigeons-to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.
Yield Makes 4 servings
Number Of Ingredients 34
Steps:
- In a large stockpot, combine the bones, water, carrots, onion, celery, rosemary, sage, and peppercorns and bring to a boil. Reduce the heat and simmer for about 3 hours, skimming occasionally. Strain the stock. Measure 3 1/2 cups of stock for cooking the farro, and reserve any leftovers for later use.
- Preheat the oven to 350°F.
- Cut each of the game hens, chickens, or pigeons in half then season all over with kosher salt and freshly ground black pepper.
- In a large sauté pan over moderately high heat, warm the oil. Working in batches, add the birds, skin side down, to the pan and sear until the skin is golden brown and caramelized. Transfer the birds, as done, to a roasting pan or large rimmed baking sheet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (do not touch the bone) registers 165°F.
- In a medium saucepan over moderate heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and pour half the rendered bacon fat into a medium sauté pan and set aside. Add the shallot to the original saucepan and sauté, stirring occasionally, until translucent then add the farro and sauté, stirring occasionally, until just toasted. Add the reserved 3 1/2 cups of stock to the farro and bring to a simmer. Continue simmering until soft and tender.
- While the farro is simmering, heat the rendered bacon fat in the medium sauté pan. Add the mushrooms and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Season with kosher salt and freshly ground black pepper. Add the mushrooms and bacon to the farro and stir to combine. Keep warm.
- In a small saucepan over moderately low heat, bring the olive oil, sage, and peppercorns to a simmer. Shut off the heat and let the oil cool until it's fragrant with sage and peppercorn. Once cool, strain the oil.
- In small saucepan over moderate heat, bring the blackberries, currants, red wine, honey, and vinegar to a simmer. Continue simmering until the mixture is thick and jamlike, 8 to 12 minutes. Remove from the heat and set aside.
- Preheat the oven to 450°F.
- Arrange the fennel and carrots in separate baking dishes or baking sheets. Drizzle each with 1 tablespoon olive oil then season with kosher salt and freshly ground black pepper. Roast, turning occasionally, until tender and well caramelized, about 15 minutes. Transfer to a large bowl, drizzle with the maple syrup and vinegar, season with kosher salt and freshly ground black pepper, if desired, and toss to combine.
- Divide the farro among 4 plates, then top each with vegetables and poultry. Garnish the plates with the berry compote and sage oil.
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From foodandwine.com
4/5 (642)Total Time 45 minsServings 4
- In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
- In a large bowl, whisk the oil with the garlic and lemon zest and juice. Add the cooled farro and toss well. Add the fennel and parsley and season with salt and pepper. Just before serving, fold in the arugula.
ROASTED FENNEL & FARRO SALAD RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (5)Total Time 1 hr 5 minsCategory Healthy Salad RecipesCalories 213 per serving
- Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
- Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
- Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.
CALABRIAN VEGETABLE FARROTTO WITH SHRIMP - OFF-SCRIPT RECIPES
From offscriptrecipes.com
Cuisine ItalianEstimated Reading Time 4 minsCategory Main CourseTotal Time 50 mins
- In a medium saucepan, bring the chicken broth to a gentle boil. Then reduce heat to low and keep hot throughout the duration of the farrotto prep.
- Meanwhile, heat the olive oil in a large high-sided skillet or non-stick sauté pan over medium heat. Add the finely chopped onion, carrot, fennel, and 3/4 teaspoon kosher salt (reserve remaining salt). Stir and let cook 3-4 minutes until the vegetables are slightly soft. Then add the minced garlic and let cook another 1-2 minutes.
- Add the farro to the pan and stir to coat it in the garlic, oil, and softened vegetables. Let cook 2 minutes to become lightly toasted. Then reduce heat to low and add the Calabrian chiles and 1-2 ladelfuls (approximately 1/2 cup) of the warm chicken broth. Stir until the broth is mostly absorbed by the farro. Add 1-2 more ladelfuls of the warm chicken broth to the pan and stir again (intermittently) until the broth is mostly absorbed. Repeat this process (adding just 1-2 ladelfuls of broth at a time) until the farro grains gradually split and soften and most or all of the broth is used. Allow roughly 30 minutes to complete. You should notice that each successive addition of broth takes a bit longer to absorb; however, feel free to increase the heat beneath the pan if a ladelful takes more than 4-5 minutes to absorb. With the final ladelful of broth, add the shrimp. Nestle each piece into the farrotto around the pan.
- Give the shrimp 2-3 minutes to cook on one side. Then flip them and let them cook on the other side for another 2-3 minutes. At this point, the shrimp should be all or mostly pink. Turn off the heat beneath the pan and squeeze 1/2 a lemon over the pan (being careful to collect the seeds in your hand or a sieve). Then add the chopped Italian parsley and gently stir. Let the farrotto sit for another 2-3 minutes for the shrimp to finish cooking and the lemon juice to mostly absorb. Taste for additional salt needed (add up to 3/4 teaspoon more). Serve the farrotto in individual bowls topped with the fresh halved tomatoes and a sprinkling of fennel fronds and freshly ground black pepper.
ROASTED CARROTS WITH FARRO & CHICKPEAS - COOKIE AND KATE
From cookieandkate.com
4.9/5 (63)Total Time 1 hrCategory EntreeCalories 249 per serving
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, 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). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and 1/2 teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
- To roast the carrots: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, removing the carrots as they were done.
- To toast the pepitas: In a small skillet over medium heat, warm 1/2 teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
- To make the herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
FARMHOUSE FARRO SALAD RECIPE - LOVE AND LEMONS
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4.9/5 (8)Estimated Reading Time 4 minsCategory SaladTotal Time 50 mins
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Reviews 6Category VeganCuisine ItalianTotal Time 55 mins
- Rinse farro, drain and transfer to a pot along with 3 cups water. Add a pinch of salt. Bring farro to a boil, lower the heat and simmer for 20 minutes. Drain well and set aside.
- Cut off the fennel stalks and trim the core and tough outer layer from the bulb. Slice fennel lengthwise in half and cut into wedges.
- In a pan over medium high heat, add 2 tablespoons olive oil. When the oil is hot, add fennel and sautée on each side for about 3 minutes, until caramelized and slightly charred. Transfer to a paper towel and set aside.
- In another pan over medium high heat, add 1 tablespoon olive oil, mushrooms and carrots. Sautée until mushrooms are golden brown, about 5-6 minutes. Transfer to a bowl and set aside.
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From thecrookedcarrot.com
Cuisine MediterraneanCategory Main Course, Salad, Side DishServings 4Total Time 1 hr 10 mins
- Boil: Combine farro and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.
- Roast: Preheat oven at 425 degrees F. Spread carrots, cauliflower, red pepper, fennel, red onion and garlic in a single layer on a large baking sheet. Drizzle with 1/4 cup olive oil, salt and pepper. Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add chickpeas and artichokes. After roasting, remove garlic and mince.
- Prepare Pesto: In a food processor/blender, combine parsley, fennel fronds, garlic, red wine vinegar and red pepper flakes. Pulse until combined, slowly add olive oil while food processor is running until fully combined. Add salt and pepper to taste.
- Serve: In a large bowl, combine farro, roasted vegetables/chickpeas, capers and parsley pesto. Enjoy!
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- In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.
- Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
- In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.
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