BAKED FARRO AND BUTTERNUT SQUASH
"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
- Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
- Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
BUTTERNUT SQUASH AND FARRO SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
- Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
- Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
BUTTERNUT SQUASH, KALE AND FARRO SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
- To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.
FARRO, BUTTERNUT SQUASH, AND ARUGULA SALAD
Feeling stressed? Eat this salad. No seriously: Farro has a high magnesium content, which can help relieve tension. It's also really high in fiber. Butternut squash is often found pre-cut in supermarket produce sections, and starts popping up at farm stands toward the end of the summer. This recipe is also delicious in the fall using pumpkin or other autumn squash varieties.
Provided by Katie Lee Biegel
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Cook the farro according to the package instructions and let cool.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
- Meanwhile, put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown, 25 to 30 minutes. Let cool to room temperature.
- Whisk the mustard into the reserved vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne and salt and pepper to taste.
- To assemble the salad, in a medium bowl, toss the farro, squash and shallots, raisins, cheese, and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula and finish with a final drizzle of olive oil and a final crack of black pepper.
FARRO SALAD WITH BEETS, GREENS AND FETA
Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.
Provided by Martha Rose Shulman
Categories weekday, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams
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
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FARRO AND BUTTERNUT SQUASH SALAD WITH GOAT CHEESE
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- Start by getting the farro cooking; it takes about 40 minutes to cook. First melt 2 tablespoons of butter in a medium saucepan. Let the butter some to a bubble, and let it brown slightly. Then add the farro and stir to evenly coast it in the butter. Pour the vegetable broth over. Bring to a simmer, and let simmer steadily for 40 minutes, stirring frequently.
- Then prepare the squash. Heat your oven to 350 degrees. Melt the remaining butter in a microwave. In a bowl, pour the butter over the cubed squash, sprinkle with salt, and toss to evenly coat the squash in the butter. Then spread on a baking sheet and let bake for 20-25 minutes, until the squash is soft.
- Glaze the walnuts in maple syrup by heating the maple syrup in a small skillet over medium heat, and add the walnuts and toast for 2 minutes.
- Finish up by combing everything. Taste the farro and add extra salt if necessary. Then add the goat cheese and stir until it melts. Then add the squash and walnuts. Stir to combine. Serve topped with a bit of arugula.
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