FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.
Provided by Julesong
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
- When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
- Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
- When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
- In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
- Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
- Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.
Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1
MEDITERRANEAN FARRO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 side-dish servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
- Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
- Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
GIALINA'S KALE & FARRO SALAD WITH AVOCADO
Provided by Tara Duggan
Categories Salad Vegetarian Lunch Avocado Kale Fall Winter Healthy Vegan Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
- To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
- Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.
FARRO SALAD WITH TOMATOES AND HERBS
Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You'll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.
Yield 6 side-dish servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
- In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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FARRO AND ARUGULA SALAD | GIADZY
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Servings 4Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 40 mins
- Heat a medium saucepan over medium high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a 2 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 add 2 cups of water, the oregano, and 1/2 teaspoon salt to the pan. Bring to a simmer and cook for about 25 minutes, stirring occasionally until the farro is cooked through and tender. Remove the oregano sprigs, drain, and set aside.
- In a large bowl, whisk together the lemon juice, orange juice, remaining 1/3 cup of olive oil, and 1/2 teaspoon salt. Add the warm, cooked farro and toss to coat. Add the cherries, toasted walnuts, cucumber, and arugula. Mix well to combine. Crumble in the goat cheese and toss gently just to mix through.
FARRO SALAD WITH MUSHROOMS AND GORGONZOLA | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 1 hr 25 mins
- Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the shallot. Cook, stirring with a wooden spoon, until the shallot is fragrant and soft, about 1 minute. Add the farro and thyme and toast for another 2 minutes. Add 1/2 teaspoon salt and 2 1/2 cups water and bring to a simmer, stirring occasionally. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the water is evaporated and the farro is tender, 35 to 40 minutes. Remove from the heat, cover and let steam for 10 minutes. Discard the thyme sprigs.
- In a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, salt and thyme. Add the warm farro and mushrooms to the dressing. Toss well to coat and allow to cool to room temperature.
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