LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT
Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.
Provided by Melissa Clark
Categories dinner, lunch, weekday, pastas, salads and dressings, main course, side dish
Time 45m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
- While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
- Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
- In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
- Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
- Drizzle with olive oil and freshly ground black pepper before serving.
FARRO AND KALE SALAD WITH GOAT CHEESE
You're going to love this delicious and nutritious kale and farro salad recipe! It's full of hearty greens and chewy whole grains, plus flavorful toasted almonds, crumbled goat cheese, dried cherries and tangy vinaigrette. Recipe yields 4 large salads or up to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 45m
Number Of Ingredients 11
Steps:
- To cook the farro, in a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Add the salt, bring the water to a boil, then reduce the heat to maintain a gentle simmer. Cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and set aside.
- Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a few dashes of salt and massage it with your hands by scrunching up large handfuls at a time until it's darker and more fragrant (this makes the kale taste less bitter and makes it easier to eat). Set aside.
- To toast the almonds, pour them into a small skillet. Cook over medium heat, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Pour the almonds into the bowl of massaged kale.
- To prepare the vinaigrette, simply whisk the ingredients together in a liquid measuring cup or small bowl. Set aside.
- Once the farro has been cooked and drained, stir in the chopped dried cherries (so they have a chance to plump up a bit) and vinaigrette (the heat will temper the garlic a bit).
- Once the farro has cooled down to room temperature or close to it, stir it into the kale mixture. Gently crumble most of the goat cheese into the salad and lightly stir. Taste, and if the salad doesn't taste amazing yet, stir in more vinegar by the teaspoon until it does.
- Crumble the remaining goat cheese on top of the salad. Serve promptly, or refrigerate for later. This salad keeps well for four to five days in the refrigerator, covered.
Nutrition Facts : ServingSize 1 large salad, Calories 565 calories, Sugar 10 g, Sodium 497 mg, Fat 32.2 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 9.7 g, Protein 16 g, Cholesterol 13.1 mg
FARRO, ROASTED BEET AND GOAT CHEESE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
- Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
- Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
- While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
- With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
- Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
- Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.
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.
GOAT CHEESE AND VEGETABLE FARRO SALAD
This colorful vegetarian salad is perfect for that summer backyard get-together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Rinse farro with cold water; drain. In 3-quart saucepan, mix 4 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain if necessary. Set aside.
- Heat charcoal or gas grill. Brush onion, bell peppers, asparagus, mushrooms and tomatoes with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place onion, bell peppers and asparagus on grill. Cover grill; cook over medium heat 9 to 12 minutes, turning occasionally, until vegetables are crisp-tender. Add mushrooms during last 6 minutes and tomatoes during last 4 minutes of grilling. Cut grilled vegetables into bite-size pieces. Set aside.
- In small bowl, beat 5 tablespoons olive oil, the lemon juice, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended. Stir in cilantro.
- In large bowl, toss farro with 3 tablespoons dressing until well blended.
- Spoon farro onto serving platter; top with grilled vegetables. Drizzle remaining dressing over salad. Sprinkle with crumbled goat cheese.
Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 10 mg, Fat 3, Fiber 6 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g
FARRO, PEA SHOOT, AND GOAT CHEESE SALAD
This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl.
- As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water.
- Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese.
Nutrition Facts : Calories 202 g, Cholesterol 4 g, Fat 8 g, Fiber 6 g, Protein 8 g, Sodium 67 g
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ROASTED VEGETABLE AND FARRO SALAD WITH GOAT CHEESE
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Reviews 4Total Time 50 minsEstimated Reading Time 2 mins
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the carrots, drizzle with olive oil, toss to coat, and season with salt and pepper. Roast for 30-40 minutes or until fork tender, shaking the pan halfway through. 10 minutes before the carrots are done, add the beets and let cook alongside the carrots, just to warm up.
- Meanwhile, cook the farro. Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite, about 30 minutes.
- While farro and carrots cook, prepare the dressing. In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, and season with salt and pepper. Add the frisee lettuce and toss to combine. Set aside.
- Once farro is done cooking, add the farro to the bowl with the lettuce, toss, and divide evenly into bowls or plates. Top with the beets and carrots, pecans, goat cheese, and cranberries. Give a little toss and serve with extra pepper.
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