FARRO AND CORN SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
- Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
Nutrition Facts : Calories 213 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 122 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 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.
WARM FARRO SALAD
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 0
Steps:
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
- Serves: 4 (side); Calories: 293; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 47 grams; Sugar: 4 grams; Fiber: 10 grams; Cholesterol: 6 milligrams; Sodium: 689 milligrams
HEALTHY WARM FARRO SALAD
The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!
Provided by Cris
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
- Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
- Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.4 g, Cholesterol 9.1 mg, Fat 5.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 630.6 mg, Sugar 0.4 g
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
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