Farro Pilaf With Balsamic Cherries Recipes

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FARRO PILAF WITH BALSAMIC CHERRIES



Farro Pilaf With Balsamic Cherries image

The balsamic cherries are great with this pilaf, but they'd also be good as an accompaniment to meats.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

8 ounces cherries
1 tablespoon butter
2 tablespoons balsamic vinegar
1 cup farro
1 quart water or stock
Salt to taste
1 tablespoon butter (optional)
1 to 2 teaspoons fresh thyme leaves, to taste
Freshly ground pepper

Steps:

  • Pit the cherries and cut in half.
  • Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute. Transfer the cherries immediately to a bowl so that they don't overcook or overcaramelize. Set aside.
  • To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain. Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
  • Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 542 milligrams, Sugar 8 grams, TransFat 0 grams

FARRO PILAF



Farro Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

CHERRY FARRO SALAD WITH SWEET VINAIGRETTE



Cherry Farro Salad with Sweet Vinaigrette image

Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!

Provided by Traci-in-Cali

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h

Yield 6

Number Of Ingredients 13

¼ cup extra-virgin olive oil
¼ cup pure maple syrup
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ cup chopped walnuts
2 ½ cups chicken broth or vegetable broth
1 cup farro
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup chopped tart green apple
¾ cup dried cherries
2 tablespoons chopped flat-leaf parsley

Steps:

  • Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
  • Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
  • Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
  • Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 48.4 g, Cholesterol 2.1 mg, Fat 13.7 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 599.9 mg, Sugar 19.1 g

GARDEN FRESH FARRO BOWL WITH BALSAMIC DRESSING



Garden Fresh Farro Bowl with Balsamic Dressing image

I make farro bowls all the time since reading an article about how good farro is for our bodies. Plus, after having kids, I had a few extra pounds to loose. Any variety of vegetable would work for this so make it your own.

Provided by tcasa

Categories     Main Dish Recipes     Bowls

Time 10m

Yield 2

Number Of Ingredients 12

½ cup cooked farro
½ tomato, seeded and diced
½ cucumber, seeded and diced
2 mini bell peppers, seeded and diced
½ avocado, thinly sliced
8 Kalamata olives, pitted and sliced
2 ounces crumbled feta cheese
½ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and pepper to taste

Steps:

  • Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.
  • Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

Nutrition Facts : Calories 849.9 calories, Carbohydrate 50.6 g, Cholesterol 25.2 mg, Fat 71 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 13.1 g, Sodium 769.1 mg, Sugar 5.9 g

FARRO PILAF WITH BALSAMIC CHERRIES



Farro Pilaf With Balsamic Cherries image

Make and share this Farro Pilaf With Balsamic Cherries recipe from Food.com.

Provided by Paris D

Categories     Grains

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces cherries
1 tablespoon butter
2 tablespoons balsamic vinegar
1 cup cracked farro
1 quart water or 1 quart stock
salt
1 tablespoon butter (optional)
1 -2 teaspoon thyme leaves, fresh, to taste
fresh ground pepper

Steps:

  • Pit the cherries and cut in half.
  • Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute.
  • Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute.
  • Transfer the cherries immediately to a bowl so that they don't overcook or overcaramelize. Set aside.
  • To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain.
  • Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot.
  • Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
  • Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.

Nutrition Facts : Calories 45.6, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 22.9, Carbohydrate 7, Fiber 0.8, Sugar 5.6, Protein 0.5

CREAMY FARRO PILAF WITH WILD MUSHROOMS



Creamy Farro Pilaf with Wild Mushrooms image

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup farro
1/4 cup dry white wine
3 cups low-sodium chicken stock
Coarse salt
12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
Red-pepper flakes
1 bunch spinach (10 ounces), stemmed
1/4 cup crumbled Parmesan, plus more for serving

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
  • Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
  • Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

Nutrition Facts : Calories 261 g, Cholesterol 8 g, Fat 10 g, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, Sodium 443 g

CRANACHAN WITH RASPBERRIES



Cranachan With Raspberries image

A simple but tasty Scottish dessert sometimes called Tipsy Oats or Cream Crowdie. Have your own Robert Burns night. :) Cooking time includes chilling.

Provided by WiGal

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons oatmeal
1 1/2 tablespoons Scotch whisky, DIVIDED
1 cup heavy whipping cream
1 teaspoon heather honey
1 lb raspberries

Steps:

  • Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
  • Remove from pan so that oatmeal cools faster.
  • Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
  • Layer into glasses whipped cream and raspberries.
  • Chill 30 minutes before serving.

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