CREAMY FARRO PILAF WITH WILD MUSHROOMS
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
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
FARRO PILAF
Farro Pilaf is an easy, flavorful dish that complements all kinds of protein entrées like chicken, beef, and pork!
Provided by Holly Nilsson
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Rinse farro under cold water and drain.
- Melt butter in a medium saucepan. Add onion and garlic and cook until softened, about 3 minutes.
- Add farro and orzo and cook until lightly browned and nutty smelling, about 6 minutes.
- Add broth & carrots.
- Bring to a boil, cover and reduce heat to a low simmer for 30-35 minutes or until liquid is absorbed and farro is tender.
- Remove from the heat and cover. Rest 5 minutes.
- Fluff with a fork and stir in almonds, parsley, and salt.
Nutrition Facts : Calories 273 kcal, Carbohydrate 42 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 510 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
HERBED FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
- Top with the parsley and thyme, fluff with a fork and serve.
FARRO PILAF
Submitted by Yitzie Ziet Farro is a healthy and delicious alternative to other grains. This recipe is versatile and can be eaten as a salad , side , main dish, weekday, Shabbos, Yomtov, you name it! Ironically I came up with this recipe when my wife demanded I cook healthier food, claiming I was making her eat too much unhealthy food. READ MORE
Provided by Recipe By My Kosher Recipe Contest
Categories Sides
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet on a medium flame.
- Add the onion, shallot and salt.
- Cover and sauté for 10 minutes.
- Add the pepper and the other spices.
- Cook for an additional 5 minutes.
- Add the stock and wine, mix well.
- Bring to a boil, then lower the flame and cook for 15 minutes.
- Fold in the farro.
- Serve warm or cold.
- Garnish with parsley.
FARRO PILAF
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.
FARRO PILAF WITH BALSAMIC CHERRIES
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
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
CREAMY FARRO PILAF WITH WILD MUSHROOMS
Make and share this Creamy Farro Pilaf With Wild Mushrooms recipe from Food.com.
Provided by Bugeah
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 1 tbs 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, 35-40 minutes. Season with salt and cover to keep warm.
- Meanwhile, heat oven to 450°F On a rimmed baking sheet, toss mushrooms with remaining 2 tbs oil and season with salt and pepper flakes. Roast, stirring once, until crisp and golden, 20-22 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 132.8, Fat 9.1, SaturatedFat 1.9, Cholesterol 3.7, Sodium 148.3, Carbohydrate 6.3, Fiber 1.8, Sugar 1.6, Protein 7.5
FARRO AND LEEK PILAF
This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. We've had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish... Should work with barley, instead-try it and let me know!
Provided by sazz6923
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Boil farro in a large pot of salted water until tender, about 20 minute.
- While farro is cooking, remove roots and dark green portion of leeks. Cut remainder in half lengthwise and wash segments. Cut into 1 inch lengths, then lengthwise into ¼ inch slivers.
- Slice bacon into ½ inch pieces and saute over medium heat in a large saucepan until most of the fat is rendered. Remove all but 1 T. of fat and add 3 T. olive oil and leeks.
- Cook leeks and bacon over medium heat, covered, stirring occasionally, until leeks are tender. Add chickpeas and heat briefly.
- When farro is done, drain and add to leek mixture. Toss to mix, with salt and pepper to taste.
- Serve with grated cheese, if you like.
Nutrition Facts : Calories 321.8, Fat 18.3, SaturatedFat 5.8, Cholesterol 25.7, Sodium 609.3, Carbohydrate 30, Fiber 5.2, Sugar 2.3, Protein 9.9
SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS
This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It's nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
- Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
- Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
- Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
- Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.
More about "farro pilaf recipes"
FARRO PILAF WITH CRANBERRIES AND WALNUTS - THE DINNER …
From dinner-mom.com
13 FARRO RECIPES | ALLRECIPES
From allrecipes.com
RECIPE - FARRO PILAF
From lcbo.com
27 FARRO RECIPES FOR WHEN YOU NEED A CHEWY, NUTTY …
From bonappetit.com
FARRO PILAF – TASTEFOOD
From tastefoodblog.com
41 FARRO RECIPES FOR SALADS, SOUPS, GRAIN BOWLS, AND …
From epicurious.com
FARRO-KRAUT PILAF RECIPE | COOKING LIGHT
From cookinglight.com
MUSHROOM & FARRO PILAF - BETTER THAN BOUILLON
From betterthanbouillon.com
BEEF TENDERLOIN WITH POMEGRANATE SAUCE & FARRO PILAF
From eatingwell.com
FARRO AND ROASTED SQUASH PILAF | RACHAEL RAY IN SEASON
From rachaelraymag.com
CRANBERRY FARRO PILAF RECIPE FROM H-E-B - HEB.COM
From heb.com
FARRO PILAF » AN INSPIRED KITCHEN
From aninspiredkitchen.com
FARRO RISOTTO: FARRO RECIPE WITH MUSHROOMS AND PEAS
From themediterraneandish.com
FARRO AND BELUGA LENTIL PILAF WITH GINGER AND CILANTRO
From finecooking.com
FARRO AND FRESH CORN PILAF - LINDYSEZ | RECIPES
From lindysez.com
WARM FARRO PILAF WITH DRIED CRANBERRIES RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
A GUIDE TO FARRO — WITH TIPS, IDEAS, & RECIPES - THE VEGAN ATLAS
From theveganatlas.com
FARRO PILAF SIDE DISHES - MANY SIMPLE RECIPES
From manysimplerecipes.com
FARRO & VEGETABLE PILAF - PROMISE - LOVE YOUR HEART
From promisehealthyheart.com
FARRO PILAF » AN INSPIRED KITCHEN
From aninspiredkitchen.com
25 BEST FARRO RECIPES TO TRY INSTEAD OF RICE - INSANELY GOOD
From insanelygoodrecipes.com
FARRO & VEGETABLE PILAF | SKYTERRA AT HOME
From skyterraathome.com
ONE-PAN FARRO WITH TOMATOES – SMITTEN KITCHEN
From smittenkitchen.com
12+ TASTY, HEALTHY VEGAN FARRO RECIPES | VEG KITCHEN
From vegkitchen.com
ITALIAN FARRO PILAF WITH GROUND BEEF, FENNEL AND PEAS
From dinnerfeed.com
5 WAYS TO EAT FARRO FOR DINNER — NUTS.COM
From nuts.com
FARRO PILAF WITH APPLES AND RAISINS | SALT AND SERENITY
From saltandserenity.com
FARRO PILAF WITH MUSHROOMS, WHITE BEANS AND KALE
From evergreenkitchen.ca
COOKING WITH WHOLE GRAINS: A PRIMER ON FARRO WITH RECIPES FOR …
From nationalpost.com
FARRO, MUSHROOM, AND WALNUT PILAF RECIPE | COOKING LIGHT
From cookinglight.com
BASIC FARRO PILAF | COOK'S COUNTRY RECIPE
From cookscountry.com
RECIPE - FARRO PILAF
From lcbo.com
BALSAMIC-GLAZED SIRLOIN WITH FARRO PILAF RECIPE — HOW TO MAKE …
From womansday.com
TUSCAN SHORT RIBS WITH FARRO PILAF - THINKBEEF
From thinkbeef.ca
FARRO RECIPES - RECIPES.NET
From recipes.net
NOURISHING FARRO PESTO PILAF - DESIREE NIELSEN
From desireerd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love