FARRO SALAD WITH ASPARAGUS AND PARMESAN
Got this from All Recipes.com and was so good I wanted to share, the chewy nutty texture is wonderful. A nice change from regular green salads, and left overs are even better the next day. The long cook time is mostly just simmering the grains
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h15m
Yield 1 Salad, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil.
- Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
- Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool.
- Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
- Cook asparagus, uncovered, until just tender, about 3 minutes.
- Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
- When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
- Whisk together vinegar, oil and salt in large bowl.
- Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
- Sprinkle salad with 1/2 cup parmesan and toss to mix.
- Top with remaining 1/4 cup Parmesan.
- Serve at room temperature.
Nutrition Facts : Calories 87.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 195.5, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 3.6
FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA
Categories Tomato Vegetable Appetizer Vegetarian Quick & Easy High Fiber Feta Spring Summer Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
- Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
ASPARAGUS FARRO SALAD
A delicious vegetarian recipe for spring, this whole grain medley includes pecans and feta cheese.
Provided by Becky Rosenthal
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
- Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
- Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
- Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.
Nutrition Facts : ServingSize 1 Serving
GRILLED ASPARAGUS AND FARRO SALAD
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
- Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
- Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.
FARRO SALAD WITH ASPARAGUS AND PARMESAN
A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!
Provided by Duncan
Categories Grain Salads
Time 13h15m
Yield 12
Number Of Ingredients 9
Steps:
- Soak farro in a large bowl of water for at least 12 hours. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
- Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g
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
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
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