Apple Cider Cooked Farro Recipes

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

Perfect Farro image

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.

Ingredients

Kosher salt and freshly ground black pepper
2 bay leaves
1 1/2 cups farro
2 tablespoons extra-virgin olive oil or unsalted butter

CHARLIE BIRD'S FARRO SALAD

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, salads and dressings, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

Charlie Bird's Farro Salad image

Steps:

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams

Ingredients

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

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Apple Cider Cooked Farro Recipes

PERFECT FARRO

CHARLIE BIRD'S FARRO SALAD

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