Herbed Fregola Recipes

HERBED QUINOA

Herbed Quinoa image

Provided by Giada De Laurentiis

Time 23m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

HERBED FREGOLA

Herbed Fregola image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring a saucepan of salted water to a boil. Add 1 1/4 cups fregola and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl; add 2 tablespoons butter and the zest of 1/2 lemon and toss. Stir in 1/4 cup chopped dill and 2 tablespoons chopped chives; season with salt and pepper.

FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS

Fregola With Artichokes, Feta, Toasted Almonds and Herbs image

Provided by Melissa Clark

Categories weekday, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 lemon, juiced
3 medium artichokes (about 1 1/2 pounds)
1/3 cup slivered almonds
6 tablespoons extra virgin olive oil
1 tablespoon plus 1/4 teaspoon kosher salt
3 garlic cloves, crushed and peeled
1/8 teaspoon red pepper flakes
1 1/4 cup fregola or Israeli couscous
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
1/4 teaspoon black pepper
1 cup crumbled feta cheese (4 ounces)

Steps:

Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 2 grams, TransFat 0 grams

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