Farro Salad With Cranberries Recipe 55

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WARM FARRO AND CRANBERRY BEAN SALAD



Warm Farro and Cranberry Bean Salad image

Provided by Anne Burrell

Time 1h7m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
2 cups shelled fresh cranberry beans
2 cups farro
4 slices bacon, cut crosswise into 1/2-inch lengths
Extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
Pinch crushed red pepper
2 cloves garlic, smashed and finely chopped
1 cup chicken stock
1 head radicchio Trevisano, cut crosswise into 1/2-inch lengths
1 bunch fresh chives, finely chopped

Steps:

  • Bring a saucepan of well salted water to a boil. Add the cranberry beans, let the water come back to a boil, and cook the beans for 10 to 12 minutes. Bite a few beans to make sure they are cooked through. Scoop the beans out of the water and reserve. Add the farro to the water, let the water come back to a boil, and cook for 15 minutes. Taste the farro to make sure it is cooked through. Remove the farro from the water and reserve.
  • Add the bacon to a large, wide pan, give a drizzle of olive oil, and bring to a medium heat. When the bacon has let out a lot of fat and starts to become crispy, add in the onions and season with salt and crushed red pepper. Cook the onions until they become soft and aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the cooked beans and farro and stir to combine. Add the chicken stock and taste for seasoning; season with salt if needed. Cook until the chicken stock has reduced by about half, 5 to 7 minutes. Stir in the radicchio and chives and cook until the radicchio is wilted, 3 to 4 minutes. Serve hot or at room temperature.

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

FARRO SALAD WITH CRANBERRIES RECIPE - (5/5)



Farro Salad with Cranberries Recipe - (5/5) image

Provided by Diane37

Number Of Ingredients 16

1 1/2 •1 1/2 cups farro
3 3/4 •3 3/4 cup water
1/4 •1/4 cup rice vinegar
1/3 •1/3 cup orange juice
1 •1 teaspoon shoyu (or soy sauce)
2 •2 tablespoons agave syrup
1/2 •1/2 cup raisins
1/2 •1/2 cup dried cranberries
1/2 •1/2 medium red onion (about 1/3 pound), chopped finely
3 •3 large stalks celery
1/4 •1/4 cup olive oil
1 •1 tablespoon orange zest
1 •1 cup roasted almonds, roughly chopped
•Handful fresh parsley, finely chopped
1 •1 teaspoon kosher salt
•Freshly-ground black pepper, to taste

Steps:

  • Put the farro in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and cook for 20-35 minutes, or until the farro is soft yet still chewy. While the farro is cooking, whisk the rice vinegar, orange juice, shoyu, orange zest and agave syrup together in a small bowl. Season with salt & pepper to taste. Toss the chopped celery, onions, raisins, cranberries, almonds, and parsley together in a large bowl. When the farro is tender enough to be chewed easily, transfer it in with the other ingredients in the large bowl. Top with the dressing and mix thoroughly. Let the salad stand at room temperature for at least one hour before serving. This allows the flavors mix and soak into the grain. Serve warm or at room temperature

SPELT BERRY (FARRO) SALAD WITH CRANBERRIES AND HAZELNUTS



Spelt Berry (Farro) Salad With Cranberries and Hazelnuts image

Make and share this Spelt Berry (Farro) Salad With Cranberries and Hazelnuts recipe from Food.com.

Provided by zenveg

Categories     Grains

Time 45m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 11

1 cup spelt berries (also called "whole grain spelt" or "farro" boiled according to package instructions)
1 lemon (organic, small to medium in size, grated zest and juice of)
2 tablespoons liquid honey
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil (I use canola oil)
100 g dried cranberries (the sweetened kind, roughly chopped)
100 g hazelnuts (dry roasted on a hot frying pan. Remove as much as possible of the brown "shell lining" after roasti)
3 -5 stalks spring onions (thinly sliced, you can also substitute the spring onions with 2 finely sliced stalks of celery)
1 -2 teaspoon dried mint (or to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

  • Mix everything together - no particular order nescessary.

Nutrition Facts : Calories 293.2, Fat 16.8, SaturatedFat 1.6, Sodium 101.9, Carbohydrate 32.9, Fiber 6.2, Sugar 9.7, Protein 7.4

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