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.
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.
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
ITALIAN FARRO SALAD
Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
- Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
- Toss Salad ingredients in bowl of farro. Toss with Dressing.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
FARRO SALAD
This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!
Provided by Rita1652
Categories Grains
Time 40m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
- Meanwhile, in a large bowl stir together dressing ingredients.
- Add the rest of the salad ingredients and toss.
- When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
- Tasty as is or chill and let flavors come together.
- Season with additional herbs, salt and pepper if needed.
- Garnish with fresh basil.
FARRO IN INSALATA ALLA MILANESE (ITALIAN FARRO SALAD)
A deliciously fresh and healthy farro salad. Whole-grain farro is cooked til tender, then combined with fresh veg and plenty of olive oil.
Provided by Dario
Categories Grain Salads
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 60.9 g, Fat 12.4 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 145.7 mg, Sugar 5.5 g
FARRO IN INSALATA ALLA MILANESE (ITALIAN FARRO SALAD)
A deliciously fresh and healthy farro salad. Whole-grain farro is cooked til tender, then combined with fresh veg and plenty of olive oil.
Provided by Dario
Categories Grain Salads
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 60.9 g, Fat 12.4 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 145.7 mg, Sugar 5.5 g
FARRO IN INSALATA ALLA MILANESE (ITALIAN FARRO SALAD)
A deliciously fresh and healthy farro salad. Whole-grain farro is cooked til tender, then combined with fresh veg and plenty of olive oil.
Provided by Dario
Categories Grain Salads
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 60.9 g, Fat 12.4 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 145.7 mg, Sugar 5.5 g
FARRO IN INSALATA ALLA MILANESE (ITALIAN FARRO SALAD)
A deliciously fresh and healthy farro salad. Whole-grain farro is cooked til tender, then combined with fresh veg and plenty of olive oil.
Provided by Dario
Categories Grain Salads
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 60.9 g, Fat 12.4 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 145.7 mg, Sugar 5.5 g
FARRO IN INSALATA ALLA MILANESE (ITALIAN FARRO SALAD)
A deliciously fresh and healthy farro salad. Whole-grain farro is cooked til tender, then combined with fresh veg and plenty of olive oil.
Provided by Dario
Categories Grain Salads
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 60.9 g, Fat 12.4 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 145.7 mg, Sugar 5.5 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
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