FARRO WITH ASPARAGUS
Farro with Asparagus
Provided by The Rachael Ray Staff
Number Of Ingredients 14
Steps:
- Rinse farro and bring 6-7 cups of water to a boil
- Salt water, add farro and cook to tender, 20-25 minutes, drain
- Thinly slice asparagus
- Heat 2 tablespoons olive oil, 2 turns of the pan and lightly brown 3-5 minutes
- Add shallots and garlic, and toss 2-3 minutes more
- Add farro to the pan and combine, remove from heat and dress with lemon juice, herbs and more olive oil to coat, about 2 tablespoons
- Season with salt and pepper to taste
- Serve alongside Petite Filet or Venison Loin with Pommery Mustard Cream Sauce
SMOKY ROASTED MUSHROOMS
Mixed mushrooms are simply roasted then taken to the next level by being tossed with a quick and flavorful garlic-smoked paprika butter in this side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.
Nutrition Facts : Calories 151, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
FARRO AND KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
- Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
KALE AND FARRO SALAD WITH AGED GOAT CHEESE
Steps:
- Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
- Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.
FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS
Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.
Nutrition Facts : Calories 129 calories, Fat 11g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
FARRO SPAGHETTI WITH MUSHROOMS AND HAZELNUTS
Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.
Provided by Dawn Perry
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Toast hazelnuts on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool; set a small handful aside. Blend broth and remaining nuts in a blender until very smooth, about 5 minutes. Transfer hazelnut stock to a small bowl and stir in vinegar; season with salt and pepper.
- Heat oil in a large skillet over mediumhigh. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until golden brown, 8-10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine. Bring to a vigorous simmer and cook until wine is slightly reduced, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add pasta, 1 cup pasta cooking liquid, and 1/2 cup hazelnut stock to mushrooms and cook, tossing often and adding more cooking liquid to help finish cooking pasta and more hazelnut stock to help thicken sauce, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
- Just before serving, finely grate reserved hazelnuts over pasta and top with lemon zest.
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
FARRO SALAD WITH ROASTED SWEET POTATOES, RED ONION, AND GOAT CHEESE
I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play-roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.
Provided by Athena Calderone
Categories Side Lunch Grains Sweet Potato/Yam Radish Dill Pistachio Goat Cheese Vegetarian
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
- Cook the farro according to the package directions. Drain.
- In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
FARRO SALAD WITH ASPARAGUS AND PARMESAN
Steps:
- Soak farro in a large bowl of water for at least 12 hours. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.
- Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.
Nutrition Facts : Calories 223 calories, Carbohydrate 32.4 g, Cholesterol 5.9 mg, Fat 9.1 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 164.4 mg, Sugar 5.9 g
MELTED KALE WITH FARRO
Provided by Dan Barber
Categories Christmas Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Kale Family Reunion Healthy Low Cholesterol Vegan Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Bring large saucepan of salted water to boil. Cook semi-pearled farro until tender but still firm to bite, about 13 minutes. Drain farro and cool.
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat oil in large heavy saucepan over medium heat; add shallots and sauté until soft, about 3 minutes. Add cooked chopped kale. Increase heat to high and sauté 2 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until kale is tender and almost all broth is absorbed, stirring often, about 25 minutes. Transfer kale mixture to processor; puree 1 minute. Return puree to same saucepan. Mix in farro. Add 1/2 cup broth. Season with salt and pepper. Thin kale and farro with more broth, if desired. Stir in chives.
- Available at specialty foods stores, natural foods stores, and Italian markets. Farro perlato can also be found online at www.gustiamo.com.
FARRO WITH ACORN SQUASH AND KALE
Provided by Sean Brock
Categories Side Thanksgiving Vegetarian Kale Squash Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2-4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.
- Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.
- Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.
- Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.
- Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.
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