FARRO SALAD WITH STEAMED KALE
This is a delicious and easy way to prepare farro and kale. I've seen other recipes that call for sauteeing the kale but I wanted to keep it low calorie.
Provided by hammadjamila
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Wash the farro and boil in 3 cups of water for 30 minutes until soft. Let cool.
- 2. Tear kale from the stalks and into small pieces. Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes.
- 3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time.
- 4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion.
- 5. Combine the dressing ingredients in a bowl until well blended.
- 6. Add the dressing to the salad and mix. Serve warmish or cold.
Nutrition Facts : Calories 119.5, Fat 7.3, SaturatedFat 1, Sodium 358.6, Carbohydrate 11.6, Fiber 2.9, Sugar 2.6, Protein 3.7
FARRO WITH KALE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup farro as the label directs. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small bunch chopped Tuscan kale and a pinch each of salt and red pepper flakes. Cook, stirring, until the kale wilts, about 3 minutes. Stir in the farro and 1 tablespoon olive oil, then 1/4 cup grated parmesan; season with salt. Drizzle with more oliuve oil and top with more parmesan.
FARRO AND KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
- Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
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
KALE AND FARRO SALAD WITH FETA
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
- Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.
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