PESTO FARRO WITH SPRING VEGGIES
Creamy and bursting with the fresh tastes of spring, this delicious grain bowl can be served as a vegetarian meal or as a side with your favorite protein.
Provided by RainbowJewels
Categories Main Dish Recipes Bowls
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
- Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
- Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
- Divide farro among 4 bowls. Top with vegetables and garnish with chives.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 64.8 g, Cholesterol 5 mg, Fat 16.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 173.4 mg, Sugar 2.1 g
RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Provided by Chef Seamus Mullen
Categories Soup/Stew Lamb Kid-Friendly Asparagus Pea Turnip Spring Boil Small Plates
Yield 6 Servings
Number Of Ingredients 18
Steps:
- Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
- Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
- Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
- Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
- Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
PERFECT FARRO
It's easy to fall in love with the chewy, nutty flavor of this wholesome wheat grain, but you may be hesitant to cook it at home due to its reputation for being tricky to prepare. This couldn't be further from the truth. The hardest part may be knowing which type of farro you've got - it comes in whole grain, semi-pearled (some of the bran is removed) and pearled (all of the bran is removed) - and this is not indicated on all packages. All types have slightly different cooking times and absorb different amounts of liquid, so the best route to perfectly cooked farro is to boil it like pasta and dress and season it after it's out of the pot. Toasting the farro in a skillet before boiling enhances its nutty flavor even more.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 5 cups
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
- Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
- Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.
CARRIE'S VEGETABLE FARRO SOUP
My cousin Carrie made this for a family reunion. I'd never had farro before - it's a grain but this soup has won me over to it. It is supposedly one of the first grains discovered and the ancestor of modern wheat. It is said to have sustained the Roman legions as they conquered Europe.
Provided by stacylu
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken breast in a large soup pot.
- Add the rest of ingredients except the farro.
- Simmer 30 minutes on medium heat.
- Add farro just before serving.
- When cooking farro it is 2 cups farro to 4 cups water and cook about 20 minutes or until done.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 1.4, Cholesterol 31.2, Sodium 383, Carbohydrate 22.3, Fiber 5.9, Sugar 11.2, Protein 14.5
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FARRO WITH SPRING VEGETABLES BY KARYL'S KULINARY KRUSADE
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- In a medium saucepan, add farro. Toast over medium-low heat for 2-3 minutes. Add broth, bring to a bowl, and reduce to a low simmer. Cook for 20 minutes, until liquid is absorbed.
- In a large skillet, melt butter over medium heat. Add onion and a pinch of salt. Turn heat to low, and cook onions, stirring occasionally, for 15 minutes. Add garlic and continue to cook for another 5 minutes.
- Add asparagus, salt, pepper, onion powder, garlic powder, and red pepper flakes to skillet. Toss well to combine, and cook for 3 minutes. Add peas and cook for 2 minutes
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- Preheat a soup pot to medium heat with a drizzle of olive oil. Add the white part of the scallions and the garlic. Cook for two minutes, stirring.
- Add the stock, water, and farro to the pot. Reduce the heat to medium-low and cover the pot; simmer the farro for 10 minutes until tender but not totally cooked through (more or less time based on your farro's package directions). Uncover the pot and add the asparagus and green beans. Simmer the veggies for 5-7 minutes until bright green and tender.
- Add the spinach, green parts of the scallions, lemon zest, and juice from half of the lemon to the soup. Stir to combine and taste; add salt and pepper to your preference until the soup is very flavorful.
- Cut the other half of the lemon into wedges. Serve the soup topped with the fresh herbs, a drizzle of olive oil, and extra lemon wedges. Enjoy!
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