Farro Flavored With Orange And Smoked Paprika Recipes
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
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
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
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
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