RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Provided by Chef Seamus Mullen
Categories Soup/Stew Lamb Kid-Friendly Asparagus Pea Turnip Spring Boil Small Plates
Yield 6 Servings
Number Of Ingredients 18
Steps:
- Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
- Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
- Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
- Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
- Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
FARRO AND VEGETABLE SOUP
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to enrich the flavor of this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 3h
Yield Serves six to eight
Number Of Ingredients 15
Steps:
- Soak the farro just covered in water for one hour or longer. Drain.
- Meanwhile, place the dried mushrooms in a bowl or Pyrex measuring cup, and pour on two cups boiling water. Let them sit for 15 to 30 minutes until softened. Place a strainer lined with cheesecloth or paper towels above a bowl, and drain the mushrooms. Squeeze over the strainer, then rinse in several changes of water to get rid of any sand. Chop coarsely and set aside.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, for three to five minutes until it begins to soften. Add the chopped carrots, celery and cabbage, and cover. Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant. Add the garlic, and cook, stirring, for a minute until fragrant. Add the soaked mushrooms and their liquid, the farro, bouquet garni, tomato paste and the water or stock. Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant. If it seems too thick, thin out with more water or stock. Add pepper, and adjust salt. Remove the bouquet garni, and stir in the parsley. Serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1005 milligrams, Sugar 6 grams
PESTO FARRO WITH SPRING VEGGIES
Creamy and bursting with the fresh tastes of spring, this delicious grain bowl can be served as a vegetarian meal or as a side with your favorite protein.
Provided by RainbowJewels
Categories Main Dish Recipes Bowls
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
- Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
- Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
- Divide farro among 4 bowls. Top with vegetables and garnish with chives.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 64.8 g, Cholesterol 5 mg, Fat 16.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 173.4 mg, Sugar 2.1 g
SPRING BARLEY SOUP
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
Provided by Ali Slagle
Categories soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
- Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
- In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)
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3.8/5 (13)Total Time 1 hr 20 minsCategory Main Course, SoupCalories 193 per serving
- In a large soup pot, over medium heat, add the olive oil, onions, celery, and carrots. Saute for 5 minutes.
- Add the canned tomatoes and vegetable stock. Stir to combine. Place a lid on the pot and cook for 30-35 minutes, until carrots are almost cooked.
- Stir in the farro and lentils. Place the lid back on the pot and cook for 15 minutes, stirring every 5 minutes.
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5/5 (8)Category Side DishCuisine AmericanTotal Time 30 mins
- In a medium saucepan, add farro. Toast over medium-low heat for 2-3 minutes. Add broth, bring to a bowl, and reduce to a low simmer. Cook for 20 minutes, until liquid is absorbed.
- In a large skillet, melt butter over medium heat. Add onion and a pinch of salt. Turn heat to low, and cook onions, stirring occasionally, for 15 minutes. Add garlic and continue to cook for another 5 minutes.
- Add asparagus, salt, pepper, onion powder, garlic powder, and red pepper flakes to skillet. Toss well to combine, and cook for 3 minutes. Add peas and cook for 2 minutes
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- Preheat a soup pot to medium heat with a drizzle of olive oil. Add the white part of the scallions and the garlic. Cook for two minutes, stirring.
- Add the stock, water, and farro to the pot. Reduce the heat to medium-low and cover the pot; simmer the farro for 10 minutes until tender but not totally cooked through (more or less time based on your farro's package directions). Uncover the pot and add the asparagus and green beans. Simmer the veggies for 5-7 minutes until bright green and tender.
- Add the spinach, green parts of the scallions, lemon zest, and juice from half of the lemon to the soup. Stir to combine and taste; add salt and pepper to your preference until the soup is very flavorful.
- Cut the other half of the lemon into wedges. Serve the soup topped with the fresh herbs, a drizzle of olive oil, and extra lemon wedges. Enjoy!
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