Farro Salad With Shallots And Parsley Recipes

CHARLIE BIRD'S FARRO SALAD

Charlie Bird's Farro Salad image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

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.

WHEATBERRY & FARRO SALAD

Wheatberry & Farro Salad image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup hard winter wheatberries
1/2 cup farro
1 cup finely diced red onion
Good olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3 scallions, minced, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/4 cup chopped flat-leaf parsley

Steps:

Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.

FARRO SALAD WITH SHALLOTS AND PARSLEY

Farro Salad with Shallots and Parsley image

Farro is a delicious, nutty-tasting whole grain with a flavor like a cross between wheat berries and barley. It cooks quickly (almost as fast as rice) and can be served boiled, plain, or marinated in a salad; or it can be prepared in the same way as a risotto. I usually cook 1 1/2 cups of farro at a time. I serve half of it warm as a side dish and the other half the next day as a salad.

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups salted water
3/4 cup farro
1 tablespoon red wine vinegar
Salt
1 small shallot or 2 scallions, diced fine
2 tablespoons chopped parsley
3 tablespoons extra-virgin olive oil
Fresh-ground black pepper

Steps:

Bring to a boil: 6 cups salted water.
Add: 3/4 cup farro.
Simmer for 20 to 25 minutes or until tender. Drain and transfer to a bowl. Sprinkle with: 1 tablespoon red wine vinegar, Salt.
Stir and taste. Add more salt or vinegar if needed. Stir in: 1 small shallot or 2 scallions, diced fine, 2 tablespoons chopped parsley, 3 tablespoons extra-virgin olive oil, Fresh-ground black pepper.
Serve at room temperature, or chilled.
Wheat berries and spelt can be cooked and served in the same manner. Wheat berries take longer to cook, sometimes up to 50 minutes. Start checking after 20 minutes.
Cilantro or basil can be substituted for the parsley.
Diced cucumbers or halved cherry tomatoes can be added in season.
Sherry vinegar or lemon juice can substitute for part or all of the red wine vinegar.

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