FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
FARRO SALAD WITH ROASTED CARROTS & FETA
This mineral-packed salad counts as two of your five-a-day - save any leftovers for your lunchbox
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well. Roast for 25 mins.
- While the vegetables are roasting, boil the farro or spelt following pack instructions. Drain and tip into a bowl. Mix the dressing ingredients with 1 tbsp water and some seasoning, then stir half through the warm grains.
- When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.
Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
QUICK GLAZED CARROTS
-Taste of Home Cooking School
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine carrots, brown sugar, butter, cornstarch and salt. Seal bag and shake gently to combine ingredients. Pat carrots into a single layer. Place in microwave oven., Cook on full power for 6 minutes for crisp-tender carrots. If needed, continue microwaving at 30-second intervals until carrots have reached desired level of tenderness. Allow bag to stand 1 minute before handling. Shake gently to coat carrots with glaze. Carefully open bag. Garnish with parsley if desired.
Nutrition Facts :
BOBBY FLAY'S QUICK SAFFRON RISOTTO WITH ROASTED ASPARAGUS
From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.
Provided by John W Wenzelburger
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Asparagus:.
- Preheat Oven to 425 degrees.
- Put Asparagus on foil lined, rimmed baking sheet.
- Toss with some of the oil.
- Salt and pepper spread out on sheet.
- Roast for 6 to 8 minutes.
- Cut roasted Asparagus into ½ inch pieces on bias, set aside.
- Rice:.
- In Medium pot Heat Stock to a simmer over high heat.
- When bubbles form reduce heat till barely bubbling.
- Add Saffron and stir every 5 minutes or so.
- In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
- Add Garlic and sauté for 1 minute.
- Add Rice to pan stirring to keep it from sticking for 2 minutes.
- Add Wine to pan and stir until absorbed.
- Add one Cup of stock stir until absorbed then add another cup.
- Keep adding Stock one Cup at a time until you use all of it.
- This will take 20 to 30 minutes.
- The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
- Stir in Asparagus and Cheese and cook for a few minutes.
- Season with salt and Pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 530.2, Fat 19.6, SaturatedFat 4.1, Cholesterol 14.5, Sodium 845.2, Carbohydrate 61.5, Fiber 5.4, Sugar 8.4, Protein 17.9
QUICK RISOTTO WITH CARROTS AND FETA
A Moosewood recipe from the "Cooks at Home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - I just grate them if the meal is just for us. Good quick recipe for a weeknight.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a covered pot.
- Put the carrots in the stock water, lower the heat and very gently simmer.
- In a large wok or saucepan, saute the onions until softened but not brown.
- Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
- Add the dill.
- Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
- When it is absorbed, ladle in another cup worth.
- Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
- When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
- Serve immediately.
Nutrition Facts : Calories 692.7, Fat 10, SaturatedFat 2.7, Cholesterol 8.9, Sodium 185.9, Carbohydrate 135.8, Fiber 8.1, Sugar 8.1, Protein 12.9
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