FARRO SALAD WITH TOMATOES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA
Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
- Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
- Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
- Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.
FARRO AND TOMATO SALAD
Steps:
- Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
- Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 53.2 g, Cholesterol 4.4 mg, Fat 3.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 127.3 mg, Sugar 0.1 g
FARRO SALAD
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
- Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
- As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
- Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
- Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
- Arrange dressed vegetables over farro, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams
MEDITERRANEAN FARRO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 side-dish servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
- Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
- Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
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