Farro Flavored With Orange And Smoked Paprika Recipes

FARRO FLAVORED WITH ORANGE AND SMOKED PAPRIKA

Tired of rice as a side dish, try farro a nuttier, chewier, just all around more interesting choice! Once you have it you'll make it often. May be the oldest cultivated grain, farro (Triticum dicoccum) or Emmer wheat is still widely used in Italy. Farro is lower in gluten and may actually be tolerated in people with gluten intolerance's (if you do have a true gluten allergy, you also want to avoid farro). Farro is high in protein - up to 20% - and also a good source of B vitamins

Provided by Rita1652

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Farro Flavored With Orange and Smoked Paprika image

Steps:

In a medium high heat pot stove top or a rice cooker set on add oil when hot add onions, peppers, and garlic stirring for 3 minutes. Add remaining ingredients.
Cook stove top 20-30 minutes. Cooking in ricer cook according to directions.
When done stir and fluff.
Enjoy garnished with an orange slice.

Nutrition Facts : Calories 107.3, Fat 3.5, SaturatedFat 0.5, Sodium 17, Carbohydrate 20.2, Fiber 0.9, Sugar 17.1, Protein 0.5

Ingredients

1 cup semi-pearled cracked farro, picked over for any stones and debris and rinsed (6 ounces)
1 tablespoon olive oil
1/3 cup onion, diced
1/3 cup orange bell pepper, diced
1 garlic clove, minced
1/3 cup marmalade
1 teaspoon smoked paprika
2 cups hot water

BEEF RIBS WITH ORANGE AND SMOKED PAPRIKA SAUCE

Provided by Bon Appétit Test Kitchen

Categories Quick & Easy Backyard BBQ Dinner Orange Beef Rib Summer Tailgating Grill Grill/Barbecue Party Jam or Jelly Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

Beef Ribs with Orange and Smoked Paprika Sauce image

Steps:

Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.

Ingredients

2/3 cup sweet orange marmalade
1/4 cup Sherry wine vinegar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons extra-virgin olive oil
1 tablespoon smoked paprika* plus more for sprinkling
1 1/4 teaspoons ground cumin plus more for sprinkling
6 meaty beef ribs
Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, available at some supermarkets, at specialty foods stores, and from tienda.com.

PEPPERS STUFFED WITH FARRO AND SMOKED CHEESE

This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply "smoked cheese." I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, main course, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Peppers Stuffed with Farro and Smoked Cheese image

Steps:

Preheat oven to 350 degrees. Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers. In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika. Season to taste with salt and pepper.
Cut tops away from peppers and gently remove seeds and membranes. Season the insides with a little salt, then fill with farro mix. Sprinkle a little paprika over the top and replace tops of peppers. Place upright in the casserole.
Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole. Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender. Remove from the heat and allow to cool slightly in the casserole. Remove tops and spoon liquid from the casserole over the filling. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 6 grams

Ingredients

2 cups cooked farro or spelt
3 ounces smoked cheese, such as smoked gouda, cut in very small dice
1/4 cup chopped walnuts (1.5 ounces)
1/2 pound fresh, ripe tomatoes, grated
1 teaspoon sweet paprika, and additional for sprinkling
Salt and freshly ground pepper to taste
6 medium-size or smallish bell peppers, any color (1 1/2 to 2 pounds)
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil

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